Breast of Chicken With Tarragon and Basil Cream (Ston Easton Park) Recipe

Name: Breast of Chicken With Tarragon and Basil Cream (Ston Easton Park)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts, skinned and boned; 1/2 cup dry white wine; 1/2 cup chicken stock; 2 bay leaves; 2 teaspoons chopped fresh basil; 1 teaspoon chopped fresh tarragon; 1/2 cup heavy cream; Salt and white pepper to taste; Chopped parsley for decoration; 1 small chopped tomato for garnish

Servings: persons

4 chicken breasts, skinned and boned
1/2 cup dry white wine
1/2 cup chicken stock
2 bay leaves
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh tarragon
1/2 cup heavy cream
Salt and white pepper to taste
Chopped parsley for decoration
1 small chopped tomato for garnish

1
Place chicken breasts in saute pan and cover with white wine, chicken stock and bay leaves.
2
Cover and bring to boil.
3
Turn chicken over and simmer about 8 to 10 miutes, until they are slightly undercooked.
4
Remove.
5
Add basil and tarragon and bring mixture to boil, cooking until it is reduced by half.
6
Add cream and bring to boil.
7
Return chicken to pot and cook slowly, reducing sauce until it is thick enough to coat chicken.
8
Remove chicken breasts to plates and decorate with parsley and chopped tomato.
9
Correct seasoning in sauce and pour over chicken.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 chicken breasts, skinned and boned, 1/2 cup dry white wine, 1/2 cup chicken stock, 2 bay leaves, and more.

Yes, Breast of Chicken With Tarragon and Basil Cream (Ston Easton Park) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breast of Chicken With Tarragon and Basil Cream (Ston Easton Park)

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