| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | French | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breasts | |
| 30 | g | Unsalted butter, 1oz |
| A swish of olive oil | ||
| 1 | Onion finely chopped | |
| 1 | Clove garlic, finely chopped | |
| 1 | Piece celeriac, peeled and | |
| roughly | ||
| chopped | ||
| 30 | Chicken stock, 1/2 pint | |
| 100 | White wine, 3 1/2fl oz | |
| 1 1/2 | T | Grainy mustard |
| Good handful french tarragon | ||
| leaves | ||
| Salt and freshly ground | ||
| black pepper | ||
| 150 | Double cream, 1/4 pint | |
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Slash skins of chicken breasts 3 or 4 times across. Mix 1/2 the mustard with a little of the wine & rub into the chicken breasts. Season. Heat butter & oil in a hot deep sided pan & when frothy, fry chicken breasts on all sides until golden. Remove from pan. Fry onion, garlic and celeriac in the same pan until lightly coloured. Add the rest of mustard & wine & deglaze the pan. Stir in chicken stock and bring to the boil. Add breasts turning down the heat, and continue cooking in the liquor until done - about 20 minutes. 5 minutes before they finish cooking add cream and tarragon and bubble hard until the cream caramalises and turns the sauce a beautiful golden colour. Serve with new potatoes and a green salad. Converted by MC_Buster. Per serving: 593 Calories (kcal); 33g Total Fat; (53% calories from fat); 62g Protein; 4g Carbohydrate; 202mg Cholesterol; 369mg Sodium Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 228
Calories From Fat: 86
Total Fat: 9.7g
Cholesterol: 89.2mg
Sodium: 315.6mg
Potassium: 438.4mg
Carbohydrates: 5.9g
Fiber: 2.6g
Sugar: 1.6g
Protein: 29.4g