CHICKEN-TARRAG(M) USENET Cookbook CHICKEN-TARRAG(M)
CHICKEN-TARRAG - SautÚd chicken with a tarragon cream sauce
This recipe comes from the little cookbook Anodyne Delights,
a collection of recipes by Barbara Tyne who, along with her
husband Tom, operated the chartered yacht Anodyne in the
Caribbean. Barbara served this dish with rice and broccoli
tossed with butter, garlic, and Parmesan cheese.
INGREDIENTS (Serves 4)
4 chicken breasts
3 Tbsp butter
1 cup dry vermouth
2 tsp dijon mustard
1 cup heavy cream
1 tsp tarragon
pinch salt and pepper
(1) Remove the skin and bone from the chicken breasts.
Pound with a meat mallet until chicken breast is
of even thickness.
(2) Melt the butter in a skillet. SautÚ chicken 4
minutes on each side. Remove the chicken to a
warm dish while you prepare the sauce.
(3) Mix the dijon mustard into the vermouth and pour
the mixture into the skillet. Stir to dissolve
the browned bits in the pan. Reduce volume of
liquid by half over medium heat.
(4) Add the heavy cream and the tarragon. Stir con-
tinuously, 5 to 10 minutes, until mixture thick-
(5) Arrange the chicken on a serving dish and pour
some of the cream sauce over it. Serve the
remaining sauce on the side.
For a different flavor, sautÚ 1/2 cup chopped mushrooms
before deglazing the skillet with the vermouth.
If you are daring, you can cook the chicken breasts at the
same time you are making the sauce, using one hand for each.
This will make the chicken be warmer when served.
Difficulty: easy if you buy boneless chicken breasts. Time:
5 minutes preparation, 10 minutes cooking. Precision:
approximate measurement OK.
Robin Harris Foster
AT&T Information Systems, Lincroft New Jersey, USA
From: email@example.com (Jim Mattson)
Subject: RECIPE: Chicken vindaloo
Date: 5 Aug 88 07:09:55 GMT
Organization: Univ. of California, San Diego, Calif., USA
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