Chicken with cream and tarragon
Serves 4 You will need:
● 25g butter
● 4 chicken breasts, free range if possible
● Sea salt and freshly ground black pepper
● 2 tablespoons finely chopped shallots
● 1 clove of garlic, crushed or finely grated
● 2 teaspoons plain flour
● 100ml white wine
● 150ml chicken stock
● 150ml cream
● 2 generous teaspoons chopped tarragon
● Small squeeze of lemon juice
1
Heat half of the butter in a small saucepan or sauté pan on a medium-to-high heat until it is foaming, then add the chicken breasts, rounded-side down. Cook them until they are golden underneath, then turn them over, season with sea salt and freshly ground black pepper and cook for just 2 minutes more. Take the chicken breasts out of the pan, leaving any juices behind, and set the chicken aside on a plate.
2
Melt the remaining butter on a low heat, then add in the chopped shallots and the crushed or finely grated garlic, whichever you’re using. Season with sea salt and freshly ground black pepper and cover with a butter wrapper, butter-side down, or a piece of parchment paper and the saucepan lid. Cook them gently for 6-8 minutes or until tender.
3
Add in the flour and, using a whisk, stir it well while cooking for 1 minute. Pour in the white wine and allow it to bubble and boil for 3 minutes, whisking the mixture as it boils. Now pour in the chicken stock and the cream, whisking again as it comes to the boil as the sauce will thicken slightly.
4
Once the sauce has thickened and is smooth, add the chicken you set aside earlier and any juices from the plate back into the pan, and simmer gently with the lid on for about 3-4 minutes, until the chicken is completely cooked. This timing works well with small chicken breasts, but larger ones may take a few minutes longer.
5
Add in the chopped tarragon and season to taste with sea salt and freshly ground black pepper. Sometimes a small squeeze of lemon juice is needed for seasoning.
6
Serve the chicken breasts whole or sliced, with the sauce poured over the top. ●