| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 2 |
oz |
Butter |
| 4 |
lg |
Boneless; skinless chicken |
|
|
; breasts sliced into |
|
|
; 1/2 inch strips |
| 8 |
|
Sprigs tarragon; with leaves |
|
|
; stripped |
|
|
A dash of brandy and sherry |
| 4 |
|
Floz double cream |
| 4 |
oz |
Low fat natural yoghurt |
|
|
Salt and pepper |
|
|
Lemon juice |
INSTRUCTIONS
Melt the butter in a shallow frying pan and add the chicken and
tarragon. Cook over high heat, stirring frequently, until the chicken
is slightly coloured on all sides for about 3 minutes.
Pour in the brandy or sherry, cream and yoghurt. Let it simmer for a
few minutes to thicken and finish cooking the chicken. Season to
taste and add a good squeeze of lemon juice. Taste again, to make
sure you have the right balance of flavours.
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