Chicken with Sherry Vinegar & Tarragon Sauce
- Minutes to Prepare:
- Number of Servings: 3
Ingredients
2 chicken breasts, (skin & bone removed) first left whole.0.5 cup sherry vinegar6 fl oz dry sherry6 fl oz stock10 shallots, peeled and left whole9 cloves garlic, peeled and left whole1 tbsp oilfresh tarragon2 tbspn half fat creme fraiche
Heat the oil in the frypan, add the chicken breasts to brown. Remove to a plate and keep warm.
In fry pan, add the shallots and garlic to colour.
Return chicken to pan and scatter tarragon leaves over chicken, pour in the sherry and sherry vinegar, bring to boil then simmer very gently for 20 -30 mins.
Remove chicken to plate and cut into bite size pieces, remove the shallots and garlic to plate and keep warm along with the chicken. Cook liquid for a further 5 - 10 mins to reduce down.
Whisk in creme fraiche, season to taste, add everything back into the pan. Add a little more fresh torn tarragon leaves.
Serve.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
In fry pan, add the shallots and garlic to colour.
Return chicken to pan and scatter tarragon leaves over chicken, pour in the sherry and sherry vinegar, bring to boil then simmer very gently for 20 -30 mins.
Remove chicken to plate and cut into bite size pieces, remove the shallots and garlic to plate and keep warm along with the chicken. Cook liquid for a further 5 - 10 mins to reduce down.
Whisk in creme fraiche, season to taste, add everything back into the pan. Add a little more fresh torn tarragon leaves.
Serve.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 379.2
- Total Fat: 9.4 g
- Cholesterol: 91.3 mg
- Sodium: 114.9 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 0.4 g
- Protein: 38.5 g