Chicken with tarragon
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 611, total fat 34 G., saturated fats 16 G., proteins 63 G., carbohydrates 4 G., fiber 0 G., cholesterol 280 mg, sodium 620 mg, sugar 2 G.
Calories 611, total fat 34 G., saturated fats 16 G., proteins 63 G., carbohydrates 4 G., fiber 0 G., cholesterol 280 mg, sodium 620 mg, sugar 2 G.
This version of classic French tarragon chicken is quick and easy (though you can speed things up even more by braising the chicken breast or substituting a turkey cutlet). Tender chicken, fragrant fresh tarragon, a generous splash of vermouth, and heavy cream lend this dish a nostalgic, French bistro charm. If you can't find fresh tarragon, don't despair: simply double the amount of freeze-dried tarragon at the beginning and add a little fresh parsley at the end. For a more intense flavor, add a spoonful of tarragon-infused mustard to the cream. Serve the chicken with a mixture of green beans and asparagus, boil potatoes or basmati rice, and dress with butter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tsp garlic oil
- 2 green onions, thinly sliced
- 0.5 tsp freeze-dried tarragon
- 2 skinless and boneless chicken breast fillets
- 1/3 cup vermouth or white wine
- 0.5 tsp salt
- 0.5 cups heavy cream
- 2 tsp chopped fresh tarragon
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Recipes with similar ingredients: chicken breasts, tarragon, white wine, vermouth, cream
Cooking the dish according to the recipe:
- Heat the garlic oil in a skillet or casserole dish with a lid that will fit the chicken breasts snugly. Add the green onions, stir, then sprinkle with freeze-dried tarragon, stir again, and cook the chicken breasts in the garlic oil for another minute, stirring occasionally.
- Place the chicken breasts in the pan, curved side down, and cook for 5 minutes, being careful not to burn the green onions. If they start to burn, scrape them out of the pan and add them to the chicken breasts.
- Turn the breasts over and add vermouth (or white wine). Let the vermouth evaporate, then add salt.
- Cover, reduce heat, and simmer for 10 minutes. Check for doneness by making a small cut in the thickest part of the breast and checking that the juices run clear. If not, simmer for a few more minutes and check again.
- Transfer the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then add the fresh tarragon, stir again, and sprinkle with white pepper.
- Pour the sauce over the chicken breasts and sprinkle with tarragon before serving.
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