Chicken with Mushroom and Tarragon

Chicken with Mushroom and Tarragon

28 September 2017

  • Level #1: commis chef
  • Masterclass
  • Recipes

Category

Main

Serves

2

Preperation Time

5 minutes

Cooking Time

25 minutes

Ingredients

80g mushrooms brown cap dried

cep trompette de mort

morel

100ml dry white wine

100ml chicken stock

100ml double cream

1.5 tsp tarragon roughly chopped

20g unsalted butter

2 chicken breasts

Instructions

1Cut the chicken breast into even escalopes at an angle. Season with sea salt and black pepper

2Heat a skillet on a low heat and add small helping of olive oil

3Add the escalopes to the pan

4 After 2 minutes turn the chicken and add butter and the mushrooms

5As the food cooks, frequently move ingredients around in the pan

6Add the dry white wine and let it reduce

7 Add the stock and reduce on a high heat

8Add the tarragon

9 After 2-3 minutes add the double cream. Continue to reduce until the sauce has thickened

10Plate the chicken and pour over the sauce.