Chicken with Tarragon Cream Sauce Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Ingredients
| White stock - 300 ml | ||
| Dry white wine | 150 Milliliter | |
| Chicken breast portions - 4, skinned | ||
| Salt | 1 To taste | |
| black pepper | 1 | |
| Fresh tarragon - 1x5 ml spoon, chopped OR dried tarragon - 1x2.5 ml spoon | ||
| Beurre manie made with 40 g butter mixed with 1 1/2 x 15 ml spoons flour | ||
| Single cream | 150 Milliliter (To finish:) | |
| Fresh tarragon - little, chopped, to garnish | ||
Directions
GETTING READY
1) Arrange the ingredients.
MAKING
2) In the cooker, put the stock and wine.
3) Add the chicken with a little salt and pepper and the tarragon.
4) Cover the cooker with lid, bring to high pressure and cook for 5 minutes.
5) Reduce the pressure quickly.
6) Lift out the chicken from cooker.
7) In a warmed serving plate, place the chickena nd keep it hot.
8) Again place the the open cooker to the heat, add the beurre manie in small pieces, stirring constantly.
9) Simmer until the sauce thickens.
10) Taste and adjust seasoning as necessary.
11) Remove the cooker from the heat, stir in the cream.
12) Sauce is ready.
MAKING
13) Pour the sauce over the chicken pieces, sprinkle over chopped fresh tarragon and serve warm.
1) Arrange the ingredients.
MAKING
2) In the cooker, put the stock and wine.
3) Add the chicken with a little salt and pepper and the tarragon.
4) Cover the cooker with lid, bring to high pressure and cook for 5 minutes.
5) Reduce the pressure quickly.
6) Lift out the chicken from cooker.
7) In a warmed serving plate, place the chickena nd keep it hot.
8) Again place the the open cooker to the heat, add the beurre manie in small pieces, stirring constantly.
9) Simmer until the sauce thickens.
10) Taste and adjust seasoning as necessary.
11) Remove the cooker from the heat, stir in the cream.
12) Sauce is ready.
MAKING
13) Pour the sauce over the chicken pieces, sprinkle over chopped fresh tarragon and serve warm.
Chef
