"Margery served us giving herself rather little and me rather a lot of the chicken slices in tarragon sauce..."
-Mary Russell, MREG

Chicken with Tarragon Sauce

Contributed by J. Newbury on Feb. 4, 1998

This is A recipe, but perhaps not THE recipe...

4 chicken breasts
3 Tbsp butter (50 g)
1 cup dry vermouth (25 cl)
2 tsp dijon mustard (10 ml)
1 cup heavy cream (25 cl)
1 tsp tarragon (5 ml)
pinch salt and pepper
  1. Remove the skin and bone from the chicken breasts. Pound with a meat mallet until chicken breast is of even thickness.
  2. Melt the butter in a skillet. Saute chicken 4 minutes on each side. Remove the chicken to a warm dish while you prepare the sauce.
  3. Mix the dijon mustard into the vermouth and pour the mixture into the skillet. Stir to dissolve the browned bits in the pan. Reduce volume of liquid by half over medium heat.
  4. Add the heavy cream and the tarragon. Stir continuously, 5 to 10 minutes, until mixture thickens.
  5. Arrange the chicken on a serving dish and pour some of the cream sauce over it. Serve the remaining sauce on the side.



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Last Modified: May 21, 1998