Chicken with a white wine and tarragon cream sauce
Ingredients
4 chicken breasts
2 tablespoons of butter, room temperature
150 ml dry white wine
150 ml whipping cream
3 tablespoons of chopped fresh tarragon
PREHEAT oven to 180c. Sprinkle the chicken with salt and pepper.
Place into a roasting tray with a knob of butter and cook for 25 to 30 minutes or until juices run clear.
Transfer the pan juices to a medium saucepan.
Add white wine to the pan juices in the saucepan. Boil until slightly reduced, for about 3 minutes.
Add the cream and tarragon and boil until the mixture thickens to a sauce consistency, stirring occasionally, for about 5 minutes.
Season the sauce with salt and pepper. Serve the chicken with rice or on a bed of pasta.
The full article contains 132 words and appears in Bridlington Gazette & Heral newspaper.
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Last Updated:
27 May 2008 5:28 PM
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Source:
Bridlington Gazette & Heral
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Location:
Bridlington
