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CHICKEN-TARRAG(M)        USENET Cookbook        CHICKEN-TARRAG(M)

CHICKEN TARRAGON

     CHICKEN-TARRAG - SautÚd chicken with a tarragon cream sauce

     This recipe comes from the little cookbook Anodyne Delights,
     a collection of recipes by Barbara Tyne who, along with her
     husband Tom, operated the chartered yacht Anodyne in the
     Caribbean.  Barbara served this dish with rice and broccoli
     tossed with butter, garlic, and Parmesan cheese.

INGREDIENTS (Serves 4)
     4         chicken breasts
     3 Tbsp    butter
     1 cup     dry vermouth
     2 tsp     dijon mustard
     1 cup     heavy cream
     1 tsp     tarragon
     pinch     salt and pepper

PROCEDURE
          (1)  Remove the skin and bone from the chicken breasts.
               Pound with a meat mallet until chicken breast is
               of even thickness.

          (2)  Melt the butter in a skillet.  SautÚ chicken 4
               minutes on each side.  Remove the chicken to a
               warm dish while you prepare the sauce.

          (3)  Mix the dijon mustard into the vermouth and pour
               the mixture into the skillet.  Stir to dissolve
               the browned bits in the pan. Reduce volume of
               liquid by half over medium heat.

          (4)  Add the heavy cream and the tarragon.  Stir con-
               tinuously, 5 to 10 minutes,  until mixture thick-
               ens.

          (5)  Arrange the chicken on a serving dish and pour
               some of the cream sauce over it.  Serve the
               remaining sauce on the side.

NOTES
     For a different flavor, sautÚ 1/2 cup chopped mushrooms
     before deglazing the skillet with the vermouth.

     If you are daring, you can cook the chicken breasts at the
     same time you are making the sauce, using one hand for each.
     This will make the chicken be warmer when served.

RATING
     Difficulty: easy if you buy boneless chicken breasts.  Time:
     5 minutes preparation, 10 minutes cooking.  Precision:
     approximate measurement OK.

CONTRIBUTOR
     Robin Harris Foster
     AT&T Information Systems, Lincroft New Jersey, USA
     mtuxo!rfoster
     Path: decwrl!recipes
     From: mattson@cs.ucsd.edu (Jim Mattson)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Chicken vindaloo
     Message-ID: 
     Date: 5 Aug 88 07:09:55 GMT
     Sender: recipes@decwrl.DEC.COM
     Distribution: alt
     Organization: Univ. of California, San Diego, Calif., USA
     Lines: 92
     Approved: reid@decwrl.dec.com

                Copyright (C) 1988 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.






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