How To Make Chicken Breast In Tarragon Sauce

Chicken Breast in Tarragon Sauce Recipe. Succulent chicken bathed in a creamy, mustard sauce. This easy-to follow recipe is perfect for dinner parties or even just a romantic meal for two. Try our Chicken Breast in Tarragon Sauce recipe.
You Will Need

* 4 x 250 grams of chicken breasts, boneless and skinned
* 50 g butter
* 120 ml white wine
* 450 ml chicken stock
* 30 g plain flour
* 120 ml heavy cream
* 1 bay leaf
* 1 tsp Dijon mustard
* 2 tsp fresh tarragon
* ½ tsp dried tarragon if no fresh herbs are available
* Salt and pepper from a salt and pepper mills
* A few sprigs of fresh tarragon for garnish
* 1 tsp dried thyme
* 1 sharp knife
* 2 pots, one large for the chicken and the other smaller to make the sauce in
* 1 measuring jug, in metric units
* 1 slotted ladle
* 1 whisk
* 1 small Bowl
* 1 strainer
* 1 chopping board

Step 1:
Prepare the chicken
To prepare the chicken breasts, cut each breast carefully into half. Season each half with salt and pepper, to suit your taste. Arrange them in the pot you have prepared.
Step 2:
Make the poaching liquid
Now on to poaching the liquid. Add in the white wine, stock and all the herbs with the chicken. Heat the pan, without letting the liquid boil, bring it to a gentle simmer, allowing the chicken to slowly poach for 10-15 minutes.
Step 3:
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Take care not to let the chicken over-cook and become too dry. Even though it is being cooked in a liquid, allowing it to boil will make the chicken tough.
Step 3:
Make the roux
In the smaller pan, melt the remaining butter and add in the flour; stir continuously till it becomes a roux. Leave to cool.
Step 4:
Check the chicken
When the chicken pieces are cooked, remove them from the pan with the slotted ladle and set aside. To check the chicken is poached, put a sharp knife through it. If it goes through easily and the juices which run through it are clear, then it will be moist and tender.
Step 5:
Add the roux
Add the remaining liquid in to the roux and thicken, by stirring and cooking gently for a few minutes.
Step 6:
Introduce the mustard and cream
Whisk in the mustard if desired to give a stronger, more piquant taste. Add the cream, mix gently and simmer to reduce the liquid to the required consistency.
Step 7:
Strain the sauce
Pass the sauce through a strainer into a bowl and then put back into a clean pot. Adjust the seasoning to your liking and return the sauce to the stove to warm up.
Step 8:
Finishing touches
Place each half chicken breast on a plate with a large spoonful of the sauce. Garnish each one with a sprig of fresh tarragon.

This meal is particularly delicious if served with rice to help soak up the creamy tarragon sauce. For a more special occasion, for example a dinner party, you could present your guests with a serving of wild rice instead. Serve immediately, and enjoy!