Tender and delicately coated with a fragrant cream, this recipe combines the simplicity of good ingredients with the freshness of tarragon.
Seasoned, then simmered and subtly flavored with anise, this recipe is ideal for a casual lunch or a gourmet dinner.
Ingredients (serves 4) :
4 chicken breasts
2 shallots
200ml double cream
100ml chicken stock
1 teaspoon dried tarragon (or a bunch of fresh tarragon)
1 drizzle of olive oil
1 drizzle of extra virgin olive oil
Salt & pepper
Recipe :
- In a large skillet, add a drizzle of olive oil. Add the chicken breasts and brown them for a few minutes on each side. Season with salt and pepper, then transfer them to a plate.
- In the same skillet, add the finely chopped shallots and cook them gently until softened and fragrant, without browning.
- Pour in the stock to deglaze the pan, then return the chicken to the skillet. Cover and simmer over low heat for about ten minutes.
- Next, stir in the crème fraîche and dried tarragon, and let it thicken for a few moments until you have a smooth sauce. Mix gently.
- Serve hot with steamed potatoes, fluffy rice, or some seasonal vegetables, and drizzle with a little extra virgin olive oil to enhance the dish.
Enjoy!
