BREAST OF CHICKEN WITH TARRAGON AND BASIL CREAM (STON EASTON PARK)

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

Provided by Marian Burros

Time 20m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 12 grams, Sodium 611 milligrams, Sugar 2 grams, TransFat 0 grams