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Receta Roast Chicken Breasts With Tarragon Cream Sauce

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Raciónes: 4

Ingredientes

Cost per serving $1.55 view details
  • 4 x Chicken breasts, with skin on
  •     A little oil
  • 1 Tbsp. Honey
  •     Salt and pepper
  • 75 ml Noilly Prat or possibly medium-dry white wine
  • 150 ml Chicken stock
  • 1 x Generous sprig tarragon
  • 150 ml Creme fraiche, or possibly double cream
  • 2 Tbsp. Minced fresh tarragon

Direcciones

  1. Preheat oven to 200c/400f/Gas 6.
  2. 1 Heat a small roasting tin or possibly flame- proof, ovenproof dish on the hob with oil to cover the base. Add in the chicken skin-side down and leave till golden brown.
  3. 2 Season the upper side. Turn over and brush the skin side with honey.
  4. Season with salt and pepper. Roast in the oven for 20 min till cooked through. Lift the chicken out onto a hot plate and keep hot while you make the sauce.
  5. 3 Pour the excess fat from the tin and put over a moderate flame. Pour in the Noilly Prat or possibly wine and boil, scraping in the residues from the chicken.
  6. 4 Boil hard till reduced to no more than 1-2 tbsp. Add in the stock and a sprig of tarragon. Boil hard till reduced by one third. Stir in the cream or possibly creme fraiche and boil till reduced to a light coating consistency.
  7. 5 Remove the tarragon sprig and stir in the minced tarragon. Season to taste. Slice each chicken breast and fan out on individual plates. Spoon some sauce over and serve the rest in a small jug.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 183g
Recipe makes 4 servings
Calories 262  
Calories from Fat 117 45%
Total Fat 13.01g 16%
Saturated Fat 3.74g 15%
Trans Fat 0.17g  
Cholesterol 89mg 30%
Sodium 148mg 6%
Potassium 380mg 11%
Total Carbs 5.15g 1%
Dietary Fiber 0.3g 1%
Sugars 4.31g 3%
Protein 29.72g 48%
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