Tarragon Chicken in White Wine and Cream Sauce


This time of the year is all about food, and I love it!

We were invited to our friends’ house for a potluck lunch and I wanted to make something with white wine, so I dug through Nigella Lawson’s cookbook and I found this awesome recipe. I modified the recipe a little bit, I sort of just worked with what I had, but it turned out great.

The photo might not be the most appetizing, but that was the best I could do while rushing out the door!

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TARRAGON CHICKEN in WHITE WINE AND CREAM SAUCE (serves 4)

– 3 Tbsp olive oil
– 3 green onions, chopped
– 2 Tbsp fresh tarragon, chopped (replace with marjoram if tarragon isn’t available)
– 2 full chicken breasts sliced into thin fillets
– 1/2 cup white wine
– 1/2 tsp salt
– 1 cup cooking cream (15%)
– 1/2 tsp white pepper
– 1 Tbsp fresh tarragon, chopped (or marjoram, if using that)

Method:

1. Heat the oil in a pan. Add the tarragon and onions. Fry for a few minutes, just until soft.

2. Add the chicken and cook until golden.

3. Add the white wine and salt. Bring to boil, cover and simmer for at 15 to 20 minutes.

4. Add the cream, white pepper and fresh tarragon. Bring to boil. Let it boil for 5 to 10 minutes, until the sauce thicken. Check for salt.

5. Serve hot with white rice or plain boiled pasta.

I really love this recipe. It has a deep rich flavor, and although might seem heavy, it isn’t.

Bon appetit!

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