Tarragon Chicken With Vermouth Cream Sauce


2 fat scallions or 4 skinny, thinly sliced
2 chicken breasts fillets, skinless and boneless
1/4 teaspoon table salt or ½ teaspoon kosher salt
1/2 cup heavy cream
2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling (can be replaced with f


Use a frying pan that has a lid and in which the chicken breasts fit pretty snugly and heat the garlic flavored oil.
Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic flavored oil for a minute, stirring some more as they cook.
Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching that the scallions didn't burn (if they look like they're beginning to burn, scrape them from the pan and let them sit on the chicken pieces).
Turn over the breasts and add the vermouth (you can also use white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down to low and leave it to gently simmer for 13-15 minutes until the chicken is cooked through.
Remove the chicken breasts to warmed plates, then bring the remaining liquid to a boil. Add the cream and stir well, sprinkle in some more tarragon and white pepper and allow it to cook for a couple of minutes.
Pour the sauce over the chicken breasts and give a final scattering of tarragon to serve (can be replaced with fresh parsley).


6.0 servings


Wednesday, January 5, 2011 - 8:23pm


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