A delicious home comfort meal as the days get colder. Pan-fried chicken in a white wine and tarragon sauce with fresh cream and honey.
Ingredients
Serves 4
4 chicken breasts
Panko breadcrumbs
1 medium onion
1 minced garlic clove
Dash of white wine
300ml of chicken stock
300ml of double cream
3 tbsp of dried tarragon
2 tbsp of honey
Method
- Sprinkle panko breadcrumbs over the chicken breasts and pan-fry in olive oil until crispy and cooked through
- Remove the chicken breasts from the pan and set aside
- To make the sauce finely chop the onions and fry in olive oil until soft
- Add in the minced garlic clove and stir
- Add the white wine and simmer until it reduces
- Stir in the chicken stock, honey and dried tarragon
- Finally add in the double cream and simmer until it thickens
- Add the chicken breasts back in the sauce and serve with rice or potatoes and greens
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