We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Life: your chance to spurn God's love Eternity: living with the consequences

Roast Chicken Breasts with Tarragon Cream Sauce

0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Dairy Grigson 4 servings

INGREDIENTS

4 Chicken breasts; with skin on
A little oil
1 tb Honey
Salt and pepper
75 ml Noilly Prat or medium-dry white wine
150 ml Chicken stock
1 Generous sprig tarragon
150 ml Creme fraiche; or double cream
2 tb Chopped fresh tarragon

INSTRUCTIONS

FOR THE SAUCE
Preheat oven to 200c/400f/Gas 6.
1 Heat a small roasting tin or flame- proof, ovenproof dish on the hob with
oil to cover the base. Add the chicken skin-side down and leave until
golden.
2 Season the upper side. Turn over and brush the skin side with honey.
Season with salt and pepper. Roast in the oven for 20 minutes until cooked
through. Lift the chicken out onto a warm plate and keep warm while you
make the sauce.
3 Pour the excess fat from the tin and put over a moderate flame. Pour in
the Noilly Prat or wine and boil, scraping in the residues from the
chicken.
4 Boil hard until reduced to no more than 1-2 tbsp. Add the stock and a
sprig of tarragon. Boil hard until reduced by one third. Stir in the cream
or creme fraiche and boil until reduced to a light coating consistency.
5 Remove the tarragon sprig and stir in the chopped tarragon. Season to
taste. Slice each chicken breast and fan out on individual plates. Spoon
some sauce over and serve the rest in a small jug.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Either Jesus pays or you do”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?