Tarragon Chicken - Hearty dishes
Pounding the chicken breasts before cooking tenderizes the meat and ensures more even cooking .Serve with kalamata barley for a quick and healthful weeknight meal .
Ingredients
Serves 4
4 skinless ,boneless chicken
breast , about 175 g/ 6 oz each
125ml orange juice
250- 300 ml / 8-10 fl oz chicken
stock
1 garlic clove, finely chopped
1 tbsp dried tarragon
175 ml / 6 fl oz double cream
1 tbsp chopped fresh tarragon
salt and pepper
fresh tarragon sprigs , to garnish
Method
1 . Season the chicken with salt and pepper and place in a single layer in a large , heavy based frying pan . Pour in the juice and just enough chicken stock to cover , and add the garlic and dried tarragon . Bring to the boil , reduce the heat and cook gently for 10 minutes or until the chicken is tender and cooked through .
2 . Remove the chicken with a slotted spoon or tongs , cover and keep warm . Strain the poaching liquid into a clean frying pan and skim off any fat from the surface . Bring to the boil and cook for 12-15 minutes , or until reduced by about two- thirds .
3 . Stir in the cream , return to the boil and cook until reduced by about half . Stir in the fresh tarragon . Slice the chicken breasts and arrange on warmed plates .Spoon over the sauce ,garnish with tarragon sprigs and serve immediately .
Ingredients
Serves 4
4 skinless ,boneless chicken
breast , about 175 g/ 6 oz each
125ml orange juice
250- 300 ml / 8-10 fl oz chicken
stock
1 garlic clove, finely chopped
1 tbsp dried tarragon
175 ml / 6 fl oz double cream
1 tbsp chopped fresh tarragon
salt and pepper
fresh tarragon sprigs , to garnish
Method
1 . Season the chicken with salt and pepper and place in a single layer in a large , heavy based frying pan . Pour in the juice and just enough chicken stock to cover , and add the garlic and dried tarragon . Bring to the boil , reduce the heat and cook gently for 10 minutes or until the chicken is tender and cooked through .
2 . Remove the chicken with a slotted spoon or tongs , cover and keep warm . Strain the poaching liquid into a clean frying pan and skim off any fat from the surface . Bring to the boil and cook for 12-15 minutes , or until reduced by about two- thirds .
3 . Stir in the cream , return to the boil and cook until reduced by about half . Stir in the fresh tarragon . Slice the chicken breasts and arrange on warmed plates .Spoon over the sauce ,garnish with tarragon sprigs and serve immediately .
