Breast of chicken with tarragon and mustard sauce
Ingredients:
oil
4 skinned boneless chicken breast halves
4 shallots, thinly sliced
1/3 cup dry white wine
2-3 tablespoons fresh tarragon leaves
2 cups chicken stock
3/4 cup whipping cream or crème fraiche
2-3 tablespoons Dijon or tarragon mustard
Begin by preheating the oven to a temperature of 350F
Then, in a roasting pan, heat 1 tablespoon of oil and fry the chicken breasts for 5 minutes on each side or until they reach a state of golden-brown.
Move the chicken breasts to the oven, and cook for an additional 5-10 minutes.
Remove the chicken from the pan and pay attention to keeping it warm.
Remove excess fat and place the roasting pan on the stove top
Now add the shallots and fry until soft and slightly browned.
Add the wine and reduce until almost dry
Add the chicken stock and simmer for approximately 5-10 minutes.
Using a clean saucepan, strain the sauce, add the cream, and allow it to simmer for 5 minutes.
Stir in the mustard and season by using salt and pepper
Chop the tarragon and sprinkle a bit of it into the sauce at the last minute to prevent discoloring.
Finally, before serving the chicken, pour the sauce over it
Buon appetito! Ciro D'Agostino =D>
Full Version: Breast of chicken with tarragon and mustard sauce
QUOTE(Ciro @ Jan 9 2006, 08:12 AM) 
Breast of chicken with tarragon and mustard sauce
Ingredients:
oil
4 skinned boneless chicken breast halves
4 shallots, thinly sliced
1/3 cup dry white wine
2-3 tablespoons fresh tarragon leaves
2 cups chicken stock
3/4 cup whipping cream or crème fraiche
2-3 tablespoons Dijon or tarragon mustard
Begin by preheating the oven to a temperature of 350F
Then, in a roasting pan, heat 1 tablespoon of oil and fry the chicken breasts for 5 minutes on each side or until they reach a state of golden-brown.
Move the chicken breasts to the oven, and cook for an additional 5-10 minutes.
Remove the chicken from the pan and pay attention to keeping it warm.
Remove excess fat and place the roasting pan on the stove top
Now add the shallots and fry until soft and slightly browned.
Add the wine and reduce until almost dry
Add the chicken stock and simmer for approximately 5-10 minutes.
Using a clean saucepan, strain the sauce, add the cream, and allow it to simmer for 5 minutes.
Stir in the mustard and season by using salt and pepper
Chop the tarragon and sprinkle a bit of it into the sauce at the last minute to prevent discoloring.
Finally, before serving the chicken, pour the sauce over it
Buon appetito! Ciro D'Agostino =D>
Ingredients:
oil
4 skinned boneless chicken breast halves
4 shallots, thinly sliced
1/3 cup dry white wine
2-3 tablespoons fresh tarragon leaves
2 cups chicken stock
3/4 cup whipping cream or crème fraiche
2-3 tablespoons Dijon or tarragon mustard
Begin by preheating the oven to a temperature of 350F
Then, in a roasting pan, heat 1 tablespoon of oil and fry the chicken breasts for 5 minutes on each side or until they reach a state of golden-brown.
Move the chicken breasts to the oven, and cook for an additional 5-10 minutes.
Remove the chicken from the pan and pay attention to keeping it warm.
Remove excess fat and place the roasting pan on the stove top
Now add the shallots and fry until soft and slightly browned.
Add the wine and reduce until almost dry
Add the chicken stock and simmer for approximately 5-10 minutes.
Using a clean saucepan, strain the sauce, add the cream, and allow it to simmer for 5 minutes.
Stir in the mustard and season by using salt and pepper
Chop the tarragon and sprinkle a bit of it into the sauce at the last minute to prevent discoloring.
Finally, before serving the chicken, pour the sauce over it
Buon appetito! Ciro D'Agostino =D>
I can't wait to try this recipe, Ciro. What side dishes would you suggest serving with it?
Hi! Peri.
This is one of my favorite dish. At my restaurant, we serve it with ziti pasta.
You could also boil some vegatables , like zucchini, broccoli and add them as side dish.
Broccoli dipped in a mixure of flour and water and then fried is also a good side dish that could go well with the chicken terragon.
ps
If you don't like mustard, substitute it with 3 table spoons of tomato sauce, and you would have the rose' sauce, which i like it a lot. You could also use tortellini instead of ziti.
I suggest to try the original recipe first.
Let me know!
Ciao.
This is one of my favorite dish. At my restaurant, we serve it with ziti pasta.
You could also boil some vegatables , like zucchini, broccoli and add them as side dish.
Broccoli dipped in a mixure of flour and water and then fried is also a good side dish that could go well with the chicken terragon.
ps
If you don't like mustard, substitute it with 3 table spoons of tomato sauce, and you would have the rose' sauce, which i like it a lot. You could also use tortellini instead of ziti.
I suggest to try the original recipe first.
Let me know!
Ciao.
QUOTE(Ciro @ Oct 21 2006, 08:09 AM)
Hi! Peri.
This is one of my favorite dish. At my restaurant, we serve it with ziti pasta.
You could also boil some vegatables , like zucchini, broccoli and add them as side dish.
Broccoli dipped in a mixure of flour and water and then fried is also a good side dish that could go well with the chicken terragon.
ps
If you don't like mustard, substitute it with 3 table spoons of tomato sauce, and you would have the rose' sauce, which i like it a lot. You could also use tortellini instead of ziti.
I suggest to try the original recipe first.
Let me know!
Ciao.
This is one of my favorite dish. At my restaurant, we serve it with ziti pasta.
You could also boil some vegatables , like zucchini, broccoli and add them as side dish.
Broccoli dipped in a mixure of flour and water and then fried is also a good side dish that could go well with the chicken terragon.
ps
If you don't like mustard, substitute it with 3 table spoons of tomato sauce, and you would have the rose' sauce, which i like it a lot. You could also use tortellini instead of ziti.
I suggest to try the original recipe first.
Let me know!
Ciao.
Ciro, thank you for the suggestions. I love mustard, so I will follow your suggestion to try the original recipe first. I'm planning to make it next weekend...I'll let you know how it turns out!
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