| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
French |
Tessa’s, Tastebuds |
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 |
ml |
Chicken stock; (1/2 pint) |
| 100 |
ml |
White wine; (3 1/2fl oz) |
| 1 1/2 |
tb |
Grainy mustard |
|
|
Good handful french tarragon leaves |
|
|
Salt and freshly ground black pepper |
| 150 |
ml |
Double cream; (1/4 pint) |
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 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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