Tasty Tarrogon Chicken
Member recipe by tussicat
- 4 boneless, skinless chicken breasts, organic if possible.
- 1 Tablespoon of olive oil
- A Teaspoon of butter (French if possible)
- Zest of 1/2 a lemon.
- Tablespoon Tarrogon Vinegar
- For the sauce 3/4 of a pint of chicken stock.
- 1/2 a glass of dry white wine.
- 1/4 of a pint of double cream.
- A cup of plain flour.
- A good 3 tablespoons of fresh tarrogon (this can be replaced with 1 tablespoon of dry).
- 3/4 Tablespoons strong grated cheese (I like chedder or Lancashire)
- 1 Tablespoon of French Mustard.
- Pre-heat the oven to 180c/fan160C
- Place a heavy based pan onto a medium heat, and heat the olive oil and the butter.
- Place the chicken breats into the pan, season and then sear on one side for 10 minutes. Then turn the chicken breasts over and sear the other side until golden.
- Grate the zest of 1/2 a lemon and add this to to pan, along with the tarrogon vinegar, reduce this over a medium heat. Then remove the chicken breats, keeping warm in the oven.
- To make the sauce, add a little plain flour to the pan reduction and stir into a roux, then add the wine and stock stirring until it is of sauce consitancy. Add the grated cheese and mustard, stirring and tasting for seasoning. When the sauce is glossy and smooth add the double cream and fresh tarrogon and heat through. Pour over the chicken and serve. Ideal with herby Jersey potatoes and fresh cut beans. Yum!