Empty My Fridge
Tarragon Chicken
Ingredients
- Olive oil2 tbsp
- Chicken breast4
- Salt½ tsp
- Black pepper½ tsp
- Onion · peeled finely diced1
- Garlic · minced2
- White wine120 ml
- Chicken stock water + 1 stock cube is fine120 ml
- Tarragon · dried finely chopped, roughly1 tsp
- Cream180 ml
Instructions
- Heat the oil in a large frying pan over medium-high heat.
- Season both sides of the chicken breasts with the salt and pepper.
- Add the chicken and cook for about 3 minutes on one side, until sealed and golden.
- Turn the chicken over and push it to one side of the pan.
- Add the onion and garlic and cook for 3-4 minutes, stirring often, until the onion is soft.
- Add the white wine and simmer for 3-4 minutes, until it has almost all evaporated.
- Add the stock and tarragon, then pour in the cream.
- Stir and bring to the boil.
- Simmer gently for 6-8 minutes, until the sauce has thickened and the chicken is fully cooked through.
- Serve sprinkled with a little more fresh tarragon and black pepper.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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