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Tarragon Chicken

Tarragon Chicken

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Serves 4

Ingredients

  • 3 tbsp Fresh French Tarragon, chopped, also extra to garnish
  • 1 tsp Dijon Mustard
  • 4 Tegel Chicken Breasts, skin on
  • Salt, to taste
  • Pepper, to taste
  • 1/2 c Dry White Wine
  • 3/4 c Cream
  • 3 tbsp Flour
  • 75g Butter

Method

Cream the butter, tarragon and mustard.

Make a pocket between the skin and flesh of each chicken breast and place a spoonful of the butter in the pocket.

Reserve a little of the butter for cooking.

Dust the chicken with the combined flour, salt and pepper.

Melt the reserved butter in a non-stick, heavy pan and sauté the chicken breasts, until golden on all sides.

Cover and cook over low heat for 15 minutes.

Add the wine. Cover and continue cooking for another 15 minutes on low heat or until cooked.

Transfer the chicken to a platter and keep warm.

Gradually stir in the cream and simmer, until slightly

thickened. Return the chicken to the pan to heat through.

Serve garnished with fresh tarragon

MEAL INGREDIENTS

Qty Price
Greggs Herbs Tarragon Dried $2.00 ea club price $2.39 non club member
$2.00 ea club price $2.39 non club member
Maille Mustard Dijonnaise $3.49 ea club price $4.29 non club member
$3.49 ea club price $4.29 non club member
Countdown Chicken Breast Skinless & Boneless Med Pk $12.50 kg was $14.50
$12.50 kg was $14.50
Chasseur Cask Wine Dry White $26.59 ea
$26.59 ea
Anchor Cream Fresh $4.03 ea
$4.03 ea
Countdown Flour High Grade $1.80 ea
$1.80 ea

PANTRY

Qty Price
Cerebos Salt Iodised Table Drum $2.10 ea club price $2.39 non club member
$2.10 ea club price $2.39 non club member
Greggs Pepper Black Cracked $6.39 ea
$6.39 ea
Countdown Butter Salted $6.50 ea
$6.50 ea