Chicken with tarragon Ingredients: 2 tablespoons of - olive oil - 2 teaspoons of - sherry vinegar - 2 teaspoons of - wine vinegar - 1 dash of - cognac - 25 cl of - heavy cream - 1 teaspoon of - mustard pepper salt - 4 - chicken breasts - 1 - shallot - 15 cl of - chicken stock, tarragon chives.
Utensils： 1 frying pan - 1 wooden spoon 1 knife - 1 pitter
Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Brown the chopped shallot in olive oil. Add the chicken stock (liquid and not in cubes), sherry vinegar, wine vinegar and a dash of Cognac. Leave to simmer over low heat for around 5 minutes.
Phase 2
Meanwhile, cut the chicken breasts into large cubes and salt them; reserve them. Add the crème fraîche to your sauce, along with the mustard, about 2 teaspoons of chopped chives and a good tablespoon of chopped tarragon. Salt and pepper. Mix well and simmer over low heat for 3 minutes.
Phase 3
Add the diced chicken to your sauce and cook for about 10 minutes, still over low heat.
Phase 4
Serve this preparation with basmati rice and decorate with a few diced tomatoes.
Phase 5
There you go, enjoy!!!
Utensils： 1 frying pan - 1 wooden spoon 1 knife - 1 pitter
Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Brown the chopped shallot in olive oil. Add the chicken stock (liquid and not in cubes), sherry vinegar, wine vinegar and a dash of Cognac. Leave to simmer over low heat for around 5 minutes.
Phase 2
Meanwhile, cut the chicken breasts into large cubes and salt them; reserve them. Add the crème fraîche to your sauce, along with the mustard, about 2 teaspoons of chopped chives and a good tablespoon of chopped tarragon. Salt and pepper. Mix well and simmer over low heat for 3 minutes.
Phase 3
Add the diced chicken to your sauce and cook for about 10 minutes, still over low heat.
Phase 4
Serve this preparation with basmati rice and decorate with a few diced tomatoes.
Phase 5
There you go, enjoy!!!