BeebRecipes.co.uk
Archive of BBC Food Recipes

Sautéed chicken with cheese sauce and tarragon carrots

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. Bring a pan of water to the boil. Place the carrots into the pan and cook for 5-10 minutes, or until tender. Drain the carrots, add butter and tarragon and stir.

  3. For the chicken, season your chicken with salt and freshly ground pepper. Heat the butter and oil in an ovenproof pan and fry the chicken skin-side down for three minutes, then turn the chicken over and transfer to the oven to roast for 10 minutes, or until completely cooked through.

  4. To make the sauce, bring the wine and shallot up to the boil in a clean saucepan, then simmer until reduced by half for five minutes.

  5. Add the cream to the sauce and simmer to thicken. Gently stir the sauce, adding the tarragon, and season, to taste, with salt and freshly ground black pepper.

  6. Crumble the Reblochon cheese onto the sauce and stir though until melted.

  7. To serve, place the carrots onto a plate. Place the chicken on top, drizzle over the sauce and garnish with a sprig of tarragon.

Ingredients

For the carrots

  • small bunch baby carrots, cleaned and tops trimmed
  • knob of butter
  • sprig fresh tarragon

For the chicken

  • 1 chicken breast
  • salt and freshly ground black pepper
  • 1 tbsp vegetable oil

For the sauce

  • 85ml/3fl oz white wine
  • ½ shallot, finely chopped
  • 284ml/10fl oz double cream
  • sprig fresh tarragon
  • salt and freshly ground black pepper
  • 55g/2oz Reblochon cheese, crumbled

Shopping List

Sautéed chicken with cheese sauce and tarragon carrots

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Meat, fish and poultry


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!