Tarragon chicken

With a delicious, almost caramel flavoured, sauce this is a lovely Autumn dish.

This recipe originally had cream instead of Creme Fraiche. For two people it provides 305 calories a serving. The chicken could be increased and the sauce devised over 3-4 servings to further reduce calories per serving.

We had with asparagus and rice (but also goes great with new potatoes). So in total my dish was 430 calories.

YUMMY!!!


Tarragon Chicken - from Edmonds Cookbook

INGREDIENTS
330g boneless chicken breasts
1 Tsp oil
1 onion, chopped
1 clove garlic, crushed
1/2 Tbs plain flour
1/2 cup dry white wine
1/2 cup liquid chicken stock
1 1/2 tsp dried tarragon (or 1 Tbs fresh)
1/4 cup Creme Fraiche
1 egg yolk
salt & white pepper

INSTRUCTIONS
1. Remove skin and fat from chicken
2. Heat oil in large frying pan, add onion and garlic. Cook until onion is clear. Stir in flour and cook till frothy. Gradually add wine and stock. Bring to the boil, stirring constantly.
3. Add chicken and tarragon to the pan. Cover, reduce heat then simmer gently for 15 minutes (or till juices run clear when tested).
4. Remove chicken from pan and keep warm. Bring liquid back to the boil and continue boiling until liquid is reduced by a quarter.
5. Remove from heat. Stir in cream and egg yolk. Season with salt and pepper. Pour sauce over chicken.