John Myers
Poultry: Chicken Breasts with Onion and Tarragon Cream, NT
The perfect poultry: chicken breasts with onion and tarragon cream, nt recipe with a picture and simple step-by-step instructions.
- 4 Pc. Chicken breasts
- 2 Pc. Large onions, red
- 1 tbsp Clarified butter for frying
- 25 g Clarified butter for braising
- 4 tbsp Tarragon vinegar
- 1 tbsp Freshly chopped tarragon or 1 teaspoon dried
- 150 g Cream / sour cream 30% fat
- 50 ml Chicken broth
- Salt and pepper
- Possibly a little white sauce thickener
- First of all, we preheat the oven to 75 ° and heat a plate at the same time. When the heat is reached, wash the chicken breasts and pat dry, then rub with salt and pepper and fry in a tablespoon of clarified butter for 3 minutes. Then they go straight to the preheated plate in the oven, where they can be enjoyed for about 50 minutes.
- During this time we have time to peel the onions, chop them finely and then steam them softly in the roasting set to which the 25 g clarified butter has been added . Immediately before serving, heat again if necessary, add the sour cream and tarragon and bring to the boil again.
- If you use dried tarragon, add it immediately after the vinegar has boiled down and let it steep a little.
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