Breast of Chicken With Tarragon and Basil Cream (Ston Easton Park)
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4chicken breasts, skinned and boned
- ½cup dry white wine
- ½cup chicken stock
- 2bay leaves
- 2teaspoons chopped fresh basil
- 1teaspoon chopped fresh tarragon
- ½cup heavy cream
- Salt and white pepper to taste
- Chopped parsley for decoration
- 1small chopped tomato for garnish
Nutritional analysis per serving (4 servings)
481 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 64 grams protein; 913 milligrams sodium
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.
Powered by
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.