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Chicken in white wine and garlic sauce
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Does anyone have a nice recipe please for chicken in white wine and garlic sauce to serve with either pasta or rice. Thanks in advance
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2 chicken breasts
1/4 pt of chicken stock
75ml dry fino sherry
zest of a lemon pared
tablespoon of lemon juice
2 tablespoons of cr�me fraiche
Bunch of tarragon roughly chopped (about 1 and a half tablespoons)
8 baby shallots
4 whole cloves of garlic (NOT chopped or crushed). Can add more if you like.
Brown the chicken breasts for 3 minutes on each side in oil in a low sided pan , then remove to a plate. Add the shallots and garlic to the pan and cook for 5 mins or until browned, add the chicken stock, sherry, lemon zest, lemon juice and tarragon, season if necessary and stir all the cooked brown bits into the liquid. Bring back to the boil and add the chicken back in. Put a lid on and simmer for 15 mins. Remove the chicken and sliced diagonally keeping it warm on a plate in the oven. Remove the pan from the heat before adding the cr�me fraiche as too much heat can make it curdle. Add a small bit at a time and stir it well into the liquid, then return to a low heat. Serve the chicken and sauce with rice made with saffron and chicken stock, a basmati/wild rice mix or potatoes dauphinoise/gratin.
1/4 pt of chicken stock
75ml dry fino sherry
zest of a lemon pared
tablespoon of lemon juice
2 tablespoons of cr�me fraiche
Bunch of tarragon roughly chopped (about 1 and a half tablespoons)
8 baby shallots
4 whole cloves of garlic (NOT chopped or crushed). Can add more if you like.
Brown the chicken breasts for 3 minutes on each side in oil in a low sided pan , then remove to a plate. Add the shallots and garlic to the pan and cook for 5 mins or until browned, add the chicken stock, sherry, lemon zest, lemon juice and tarragon, season if necessary and stir all the cooked brown bits into the liquid. Bring back to the boil and add the chicken back in. Put a lid on and simmer for 15 mins. Remove the chicken and sliced diagonally keeping it warm on a plate in the oven. Remove the pan from the heat before adding the cr�me fraiche as too much heat can make it curdle. Add a small bit at a time and stir it well into the liquid, then return to a low heat. Serve the chicken and sauce with rice made with saffron and chicken stock, a basmati/wild rice mix or potatoes dauphinoise/gratin.
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