This was my first taste of tarragon!
2 tsp butter
2 tsp corn oil
2 skinned chicken breast fillets (about 300g total weight) each cut into two or three pieces
3 TBS dry white wine
freshly ground black pepper
3 TBS light chicken stock
50ml half-fat single cream
50ml 8% fat fromage frais
1 TBS chopped fresh tarragon
Heat the butter and oil in a non-stick frying pan. Add teh chicken to the pan and leave for two minutes wihtout stirring until the undersides are golden. Turn and repeat.
Add the wine, season with pepper and allow to bubble for a a few seconds.
Add the stock, turn down the heat, cover the pan and allow to simmer for 5-6 minutes or until the chicken is cooked and tender.
Meanwhile, mix together the cream and the fromage frais and stir the chopped tarragon into this mixture..
Whent he chicken is cooked add the cream and tarragon mixture to the pan and heat through.
Check the seasoning, adding salt if necessary and serve.
If you're counting: per serving: 303 kcals; 14.5g fat (7g saturated fat)
Chicken and tarragon are a match made in heaven.Â Whenever I roast a chicken, I baste it with a mixture of olive oil, lemon juice and tarragon, with freshly-ground black pepper.Â Dried tarragon works very well when you can't get the fresh stuff (but it's easy to grow, even in a pot).
Incidentally, another thing tarrgon goes beautifully with is home-made tomato soup.