Breast of Chicken With Tarragon and Basil Cream (Ston Easton Park)
Published May 14, 1985
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
4 chicken breasts, skinned and boned
½ cup dry white wine
½ cup chicken stock
2 bay leaves
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh tarragon
½ cup heavy cream
Salt and white pepper to taste
Chopped parsley for decoration
1 small chopped tomato for garnish
Nutritional analysis per serving (4 servings)
7 grams carbs; 233 milligrams cholesterol; 481 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 18 grams fat; 2 grams fiber; 913 milligrams sodium; 64 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place chicken breasts in saute pan and cover with white wine, chicken stock and bay leaves. Cover and bring to boil. Turn chicken over and simmer about 8 to 10 miutes, until they are slightly undercooked. Remove.
- Step 2
Add basil and tarragon and bring mixture to boil, cooking until it is reduced by half. Add cream and bring to boil.
- Step 3
Return chicken to pot and cook slowly, reducing sauce until it is thick enough to coat chicken. Remove chicken breasts to plates and decorate with parsley and chopped tomato.
- Step 4
Correct seasoning in sauce and pour over chicken.
Private Notes
Comments
Delicate sauce. Be careful to not over salt.