Sautéed chicken with a Tarragon Cream Sauce
A really easy and delicious sauce
Serves 2; Preparation 10 minutes, cooking 10 minutes.
- Two chicken breast fillets
- Little bit of flour for dusting
- An onion, finely diced
- 1 clove of garlic crushed
- 2 tablespoons of chopped fresh tarragon (or 1 tbsp of dried)
- 100ml of white wine
- 200ml cream (half fat is fine, crème fraiche will also work).
- Chopping board and sharp knife
- Cling film
- Rolling pin or meat hammer
- Frying pan
- Saucepan and stirrer
Start by gently sweating the onions and garlic over a low heat for 5 minutes. While they’re softening place each chicken breast between two pieces of cling film and flatten them with the rolling pin or meat hammer till their about 1cm thick all over (the cling film protects the chicken breast as well as preventing small bits of chicken flying everywhere). When their even sprinkle each side with a little flour and season with salt and pepper.
Heat some oil in the frying pan and cook the chicken breasts. They will need about 2/3 minutes each side. Add the tarragon and the wine to the onions and boil until the volume has reduced by half (this takes a couple of minutes). Once the wine has reduced reduce the heat right down and add the cream and some salt and pepper to taste. Gently allow this to come up to temperature, but be careful not to boil it as it can split.
Once the chicken is cooked through you can serve it with a generous portion of the tarragon cream sauce. This goes great with roasted cherry tomatoes and potatoes, but equally is nice with tagliatelle and peas.