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Poached Tarragon and Lemon Chicken

4 Chicken Breasts (with the wing)-free range if possible.
1 tbs chopped Fresh Tarragon
Juice of half a Lemon
30g (1 oz.) soft butter
30g (1 oz.) flour
2 tbs. Crème Fraiche(optional)
2 tbs breadcrumbs.
Put the 4 chicken breasts into a small frying pan and just cover with water.
Bring to the boil and simmer for 15 mts. until cooked through.
Remove the breasts and put to one side.
Continue boiling the stock hard until it is reduced to about 300ml (10 oz.)
Make a beurre manie by kneading together the butter and flour with your fingers.Whisk this into the simmering stock a little at a time.
Put in the chopped tarragon and the lemon juice and taste and season with salt and black pepper.
Add the crème fraiche and bring the sauce back to the boil.(It should be not too thick.)
(You can cook this dish to this stage several hours in advance)
Heat the oven to Gas 6, 200C, 400F.
Put the chicken breasts in one layer into a small casserole or vegetable dish.
Pour over the sauce and sprinkle over the breadcrumbs.
Cook at this temperature until the crumbs brown and the sauce is bubbling.
(How long depends on the temperature of the chicken going in.)

Serve with new potatoes or rice.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef