ReceptnaptárFilet de poulet à l'estragon (chicken breast with tarragon)
Tarragon chicken (poulet à l'estragon) is an elegant yet simple dish of the classic French kitchen of Burgundy and the Loire: the aniseed-sweet scent of tarragon and a white wine and cream sauce together give a refined flavour. From a weekday dinner it becomes a guest dish in 30 minutes.
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Ingredients
Method
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- If necessary slice the thickest part of the chicken breast open so it is an even thickness; season with salt and pepper.
- Heat 1 tbsp butter and the oil in a large frying pan over medium-high heat and fry the chicken for 5–6 minutes per side until golden; remove and keep warm under foil.
- In the fat left in the pan cook the shallots for 2 minutes, then add the wine and reduce by half (about 3–4 minutes), scraping up the bits from the pan.
- Add the stock and cook for 3 more minutes, then the cream and mustard and reduce over low heat for 4–5 minutes.
- Stir in the remaining butter and most of the tarragon and season with lemon juice, salt and pepper.
- Return the chicken to the sauce and warm for 1–2 minutes; sprinkle with the remaining tarragon and serve with green beans or potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use fresh tarragon: dried has a weak aroma.
- Do not overcook the chicken: done at an internal temperature of 74 °C.
- Reducing the wine gives the sauce its depth.
- Chicken thighs can replace the breast with a longer cooking time.
Frequently asked questions
Without tarragon?
Dill, parsley or thyme will do, but tarragon is the soul of the dish.
Without alcohol?
With more stock and a little lemon juice.
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