May 21 2007

Tarragon Chicken For two….

Gently poach two chicken Supremes or chicken breasts in enough stock to just cover them. Add a little white wine and a few sprigs of fresh *French tarragon. Cook for about twenty minutes. Set chicken aside in a warm place (not a hot oven!!) while you make the sauce.

Strain the cooking juices through a sieve. Melt 1 oz of butter in a little pan, stir in a tablespoon of flour… the heat…..gradually add the strained juice stirring all the time to make a smooth mixture. Return to the heat and continue to stir until the sauce thickens. Cook two more minutes. Add a large spoonful of crème fraiche or cream. Warm gently, don’t boil!

Spoon the sauce over the chicken and serve with the new potatoes, spinach and asparagus!

*You can use Russian Tarragon which grows more abundantly than its French cousin but the flavour is milder and a little bitter

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