136
Chicken breasts in a tarragon cream sauce
Serves 4
Ingredients:
150 g (5 oz) chopped carrots
150 g (5 oz) onions
150 g (5 oz) celery
4 chicken breasts
150 ml (
1
/
4
pint) dry white wine
150 ml (
1
/
4
pint) chicken stock
2 tbsp tarragon
150 ml (
1
/
4
pint) double cream
Salt and freshly ground black
pepper
Method:
1. Place the chicken and 1 tbsp of tarragon into
a solid container on top of the
chopped vegetables. Pour on the wine
and chicken stock. Steam at 120°C for
6 minutes or 100°C for 12 minutes.
2. Drain the liquid into a saucepan and reduce
by half on the hob, stirring all the time.
Slowly add the cream and remaining
tarragon, and simmer over a low heat,
continuing to stir. Season to taste with salt
and pepper.
3. When the sauce is ready, place the chicken in
a perforated container and cook at 120°C for
a further 2 minutes or 100°C for 4 minutes
until it is thoroughly heated through.
4. To serve, pour the cream sauce over the
chicken and arrange with a selection of
vegetables.
