Chicken With Lemon And Tarragon Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Sainsbury1 | 4 | Servings | |
INGREDIENTS
| 25 | g | Butter, 1oz |
| 1 | T | Olive oil |
| 4 | Skinless chicken breast | |
| fillets | ||
| 1 | T | Plain flour |
| 142 | Double cream or creme | |
| fraiche 1/4 pint | ||
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Long grain and wild rice |
INSTRUCTIONS
Heat the butter and oil in a pan and gently fry the chicken for 10-15 minutes, turning occasionally. When cooked, remove the chicken from the pan and keep warm. Stir in the flour and cook for 1 minute. Stir in the stock and simmer until thickened and smooth. Return the chicken to the pan with half the tarragon, the lemon juice, cream or creme fraiche and seasoning to taste. Heat through, stirring well and serve with long grain and wild rice. Converted by MC_Buster. NOTES : A delicious refreshing sauce complimenting the chicken. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 258
Calories From Fat: 104
Total Fat: 11.8g
Cholesterol: 90.2mg
Sodium: 317.9mg
Potassium: 229.5mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: <1g
Protein: 28.6g