WHAT’S the recipe we’re all looking for? Something that’s quick, simple, delicious and healthy! This week as usual our superchef Simon Smith has got just the thing. His Chicken in Tarragon Sauce looks amazing – and I bet it tastes amazing, too.
Simon rates chicken very highly because it’s packed with protein that not only does you good but helps you feel full so you find it easier to go for smaller portion sizes.
Let him know how much you like his recipe by leaving a comment below.
Chicken in Tarragon Sauce
Preparation time: 15mins
Cooking time: 15mins
2 130g Chicken breasts (skinless, boneless & butterflied)
3 Shallots Onions (fine diced)
60g Button Mushrooms (quartered)
15g Fresh Tarragon (chopped)
2clv Garlic (pureed)
10g Unsalted Butter (melted)
10g Olive Oil
80ml White Wine
100ml Chicken Stock
100ml Whipping Cream
Skillet / griddle pan
4 Mixing Bowls
Small Vegetable Knife
Prepare the vegetables and set aside in separate bowls. Butterfly the chicken breast, place on to a plate and season.
Heat the skillet on a low heat. Add the olive oil, melted butter and the garlic. Sauté the garlic for a couple of seconds. Add the chicken breasts and cover the pan with a tight fitted lid. Allow to sauté on low for 4mins and turn over chicken fillets and replace the lid and cook for an additional 2mins.
Remove the lid and add the shallots and the button mushrooms. Allow to sauté the vegetables until they soften. Next add ½ the tarragon herb and allow to cook for an additional minute.
Add to the white wine and increase the heat to high, allow the wine to boil and reduce till only ½ the liquid is left in the pan. At this stage add the chicken stock and allow the stock to also reduce till only a light jus id left.
Pour in the whipping cream and add the last of the tarragon. Allow the cream to cook and reduce on a high heat until it has reached a consistence that coats the back of a spoon.
Give the sauce a final seasoning and serve….
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