RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3189
View Recipe |
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Recipe Name: |
Chicken Breasts Tarragon - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Poultry |
Kosher: |
Meat |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.02
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
NULL |
Comments: |
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Ingredients:
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Directions:
In a Dutch oven, heat oil and 2 tablespoons butter. Add breasts, one at a time, enough to cover the bottom of the pan; sauté, turning on all sides, until brown. Remove chicken once browned. Repeat until all breasts are browned. Add shallot, carrot to drippings in pan; sauté, stirring, 5 minutes, until golden. Return chicken and heat.
When hot, slightly heat brandy in ladle, and ignite. Add wine, tarragon, chervil, salt and pepper. Bring to a boil and reduce heat and simmer gently, covered for 30 minutes. Remove chicken to heated serving platter; keep warm. Strain drippings in pan and return to pan. In a small bowl, combine cream, yolk and flour, mix well with a whisk. Stir into drippings in pan and bring to a boil, while stirring. Add more wine if sauce is too thick. In a small skillet, sauté mushrooms in butter until soft, about 5 minutes. Spoon sauce over chicken, garnish with mushrooms. |
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Nutrition per Serving: |
Calories: |
398 |
Total Carbs: |
7.2 |
Net Carbs: |
0.0 |
Cholesterol: |
116.0 |
Fat: |
15.4 |
Protein: |
43.97 |
Fiber: |
0.05 |
Sodium: |
317.13 |
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Average Rating:
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