
Chicken with Mushroom and Tarragon
28 September 2017
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
Recipe Guide
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.