Chicken in Tarragon Sauce

Page 262

Cuisine: French | Course Type: Main Courses

(1 review)

Tags: Quick & Delicious

Recipe Review

This recipe is simple, with wonderful flavor -- easy enough to do every night of the week, but so delicious it is perfect for entertaining. Boneless skinless chicken breasts are poached for about 10 minutes in chicken stock and vermouth, with a small chopped onion, a sprig of thyme, two bay leaves, and some salt and pepper. After poaching, the chicken is kept warm while the poaching liquid is reduced, thickened, and small amount of cream is added along with a small amount of chopped tarragon (dried would, I think, be an acceptable substitute if you don't have fresh).

The recipe serves four but I only poached two breasts; however, I made a full recipe of the sauce because experience has taught me that we ALWAYS want more sauce. And this sauce was just lovely, perfectly balanced. Rather than serve the sauce over the whole breast, I sliced the breasts and warmed them in the sauce before serving.

Served with the Piquant Steamed Broccoli with Lemon Sauce and the lemony broccoli was a good match for the creamy chicken.

I do suggest using a genuine French dry vermouth, such as Noilly-Pratt as I agree with Julia Child on this subject -- Italian and American brands can't compare.

(2) useful  

Comments

Queezle_Sister - 29th October 2011
This is an excellent review. And I agree with the vermouth comment, besides its not very expensive.

I look forward to your review of this book - it seems like it would be a good investment.

aj12754 - 29th October 2011
I just reviewed it because I just couldn't wait even though I have only made three things so far.

I don't know if you are a Costco member but I was glad to see they have it there at the usual very good discount (I think their cookbook selection has been a little slim in recent months). They also have the new Mario Batali but I was somehow able to resist that one.

Side benefit -- Costco is also carrying two-packs of organic chicken breasts that rival any chicken breasts I've ever purchased at Whole Foods. Perfect for this dish.

(edited 29th October 2011) 

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