Creamy Tarragon Chicken in a Wine and Pink Pepper Sauce2012-11-01
- Yield : 2
- Servings : 2
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 20m
Delectably tender chicken breasts in a deliciously creamy tarragon sauce.
It’s quick.. it’s yummy and it looks amazing…. need I say more?
- 2 Chicken breast halves
- Ginger paste - 1 tsp
- Garlic paste - 1 tsp
- Pepper - 1/4 tsp
- White wine - 1 cup
- Creme fraiche - 1/2 cup
- Pink peppercorns- 1 tsp
- Tarragon - 1 tsp fresh or dry
- Salt to taste
- Oil for frying
Preheat the oven to 180C or 350F.
Use 2 chicken breasts.
Beat the chicken till about 1/2 inch thick with a mallet or a rolling pin. Do not beat the life out of them.
Covering them in greaseproof paper , while you beat them , would be a good idea.
Marinate with ginger garlic paste , 1/4 tsp pepper and 1/4 tsp salt for 10 minutes.
Use a pan that can go straight from the hob to the oven. On this pan, heat some oil.
When hot, fry the chicken pieces for 2 minutes on each side, like so.
Notice the slight browning at the edges? Now its time to flip.
There, almost done!
Now pop the pan straight into the hot oven. Bake for 10 minutes. Thats it..
Dish out onto a plate. Remember to wear a glove .. the handle is really hot!
For the Sauce
Now’s the fun part. Put the pan back onto the gas. Do not bother cleaning the pan.. the scrapings are best for the sauce.
Pour some white wine onto the pan.. Scrape up the bits of chicken.. they flavour the sauce beautifully. And let boil.
Add some beaten creme fraiche .. some salt , and pink pepper corns.. and of course, the tarragon.
Tarragon is a lovely sweet herb that goes fabulously with chicken and fish.
Thats it.. you are done.
Now pour it over the already plated chicken.
Serve with some sautéed greens or French beans and some garlic bread..
Looks amazing eh?
After all, we do eat with our eyes first!