| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 25 |
g |
Butter; (1oz) |
| 1 |
tb |
Olive oil |
| 4 |
|
Skinless chicken breast fillets |
| 1 |
tb |
Plain flour |
| 142 |
ml |
Double cream or creme fraiche; (1/4 pint) |
|
|
Salt and freshly ground black pepper |
| 1 |
|
Long grain and wild rice |
INSTRUCTIONS
TO SERVE
1. Heat the butter and oil in a pan and gently fry the chicken for
10-15 minutes, turning occasionally.
2. When cooked, remove the chicken from the pan and keep warm.
3. Stir in the flour and cook for 1 minute. Stir in the stock and
simmer until thickened and smooth.
4. 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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