Chicken Tarragon
Ingredients
- 4 Chicken breasts, diced
- 0.5 cup Flour
- 1 tsp. Salt
- 0.5 tsp. Pepper
- 1 knob Butter
- 2 tbsp. Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic, crushed
- 2 tsp. Crushed tarragon leaves
- 1 glass White wine
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
Chicken breasts or piecies baked with tarragon. Very easy to make, great for light dinner.
Method
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1
1. Cut chicken into cubes.
2. Mix the flour with salt and pepper and toss the chicken in.
3. Melt butter in skillet with olive oil. Add onion, garlic and sauté until tender, but not brown. Remove from pan and set aside.
4. Brown chicken and place in a baking pan.
5. Combine onion and tarragon leaves, spread evenly over chicken. Pour wine over chicken. Bake in moderate oven (350°F.) for about 45 minutes, or until chicken is tender.
Thanks Sansash glad you liked it and the Creme fresh and white wine sounds like a master stroke - we'll have to give that version a go.
Tried this and added a bit of creme fresh to the white wine sauce about 5 minutes before end of cooking time ... very nice.