CD MC English 60mins
4 Hot Cold Poultry
Alcohol Main Course Eggless
4 Chicken Breasts
1 tbsp Plain Flour
1-2 tbsp Vegetable Oil
1 large Onion, finely chopped
180ml/6fl.oz. Dry White Wine
90ml/3fl.oz. Chicken Stock
1 teasp English Mustard
2 teasp freshly chopped Tarragon
A few Tarragon leaves to garnish
1 tbsp Double Cream
1. Preheat the
oven to 200C, 400F, Gas Mark 4. Season the flour with freshly ground white
pepper and lightly coat each chicken breast in the seasoned flour.
2. Heat the oil in
a large flameproof casserole, add the coated chicken and brown on both sides.
Remove from pan.
3. Return the
casserole to the heat adding a little water and scrape up any residue from the
4. Add the onion,
cover and cook until the onion begins to soften.
5. Add the wine
and stock and boil for 1-2 minutes to reduce slightly.
6. Add the
mustard, tarragon and cream and mix well then add the chicken breasts and bring
to a simmer. Cover and and bake for 25-30 minutes or until the chicken is
7. To serve -
either serve hot immediately, or set the casserole aside and allow to get
completely cold then transfer the breasts to a serving platter, spoon the sauce
over the chicken and garnish with fresh tarragon leaves.
Chicken Recipes | General Prep & Cooking Times |
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