Chicken with Tarragon Cream Sauce Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main IngredientInterest Group

Ingredients

 White stock300 Milliliter
 Dry white wine150 Milliliter
 Chicken breast4 , skinned
 Salt To Taste
 Freshly ground black pepper To Taste
 Fresh tarragon/Dried tarragon - 1x2.5 ml spoon5 Milliliter, chopped
 Beurre manie1 (made with 40 g butter mixed with 1 1/2 x 15 ml spoons flour)
 Single cream150 Milliliter
 Fresh tarragon1 Teaspoon, chopped (to garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 2065 Calories from Fat 1165

% Daily Value*

Total Fat 132 g203.6%

Saturated Fat 78.2 g390.8%

Trans Fat 0.2 g

Cholesterol 748.5 mg

Sodium 2311.3 mg96.3%

Total Carbohydrates 15 g5%

Dietary Fiber 1 g4%

Sugars 1.7 g

Protein 173 g346.3%

Vitamin A 87.9% Vitamin C 24.9%

Calcium 38.8% Iron 50.8%

*Based on a 2000 Calorie diet

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.
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