Chicken In Tarragon Cream Sauce

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 2 garlic cloves (roughly chopped)
• 1 lemon (cut into wedges)
• 9 fluid ounces wine
• salt
• pepper
• 2 sprigs fresh tarragon
• 1 tablespoon oil
• 50 g butter
• 40 g flour
• 275 ml milk
• 150 ml cream
• 150 ml wine stock
• 15 g tarragon (chopped)
• 2 tablespoons brandy
• salt
• pepper

Recipe

• 1 preheat oven gas 4/180°c/350°f.
• 2 place chicken breasts in an oval oven proof dish.
• 3 sprinkle over garlic, season, add lemon wedges.
• 4 mix together wine and oil in a measuring jug and pour over the chicken.
• 5 place two sprigs of tarragon on top. (if you cannot get fresh 2-3 tsp freeze dried.) cover with foil. place in oven for 45 minutes approx until chicken is cooked.
• 6 make the sauce- melt the butter in a pan and add the flour. mix together to form a roux. remove from the heat, gradually beat in milk, wine stock from the chicken and cream.
• 7 return to heat and bring to the boil. turn down to a gentle heat and simmer 6-10 minutes.
• 8 remove from heat, taste and season. add chopped tarragon (5 tsp dried) and brandy. whisk inches.
• 9 arrange chicken in a serving dish discarding the tarragon and lemon.
• 10 pour over the sauce, garnish with a sprig of tarragon and lemon wedges.