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| Chicken With Lemon Mustard And Tarragon Sauce |
ShawdoS
Recipes: 19
Joined Aug '06
Favorites: 0 |
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Ready in about minutes or less!
- 1 tbsp olive oil
- 15g butter
- 4 chicken breasts
- 1 red onion, peeled & finely chopped
- 2 cloves garlic, peeled & finely chopped
- 1 glass white wine (approx 100 ml)
- 250ml chicken or vegetable stock
- 200ml double cream
- 3 dstsp Tracklements Organic Lemon Mustard
- Large handful fresh tarragon, chopped (approx 20g)
- Salt and pepper to season
| | Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 2-3 minutes on each side or until golden brown. Transfer to a plate.
In the same pan add the remaining butter mixture, gently fry the onion and garlic over a medium heat until really soft, about 10 minutes.
Add the wine and simmer for a few minutes. Then add the stock, bring to the boil and simmer for a minute before whisking in the cream, Organic Lemon Mustard and half of the fresh tarragon. Bring back to the boil and whisk thoroughly.
Return the chicken breasts to the pan, cook for 7-10 minutes or until cooked through. Scatter over the remaining tarragon and season to taste. Serve the chicken with the sauce and rice and steamed green beans.
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| Blueberry Stuffed French Toast | |
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Ready in about minutes or less!
- cooking spray
- 6 eggs
- 1 tsp. grated orange zest
- 2/3 cup orange juice
- 3 T sugar, divided
- pinch salt
- 1 cup fresh or frozen blueberries (thawed and drained, if frozen)
- 8 slices (1 1/4 inch think) Italian or French bread
- 1/3 cup sliced almonds
| | Pre-heat oven to 400°F. Spray a large baking sheet with cooking spray.
In a medium bowl, beat eggs, zest, juice, 2 tablespoons sugar and salt until well blended. Pour into a 13" X 9" X 2" inch baking pan and set aside.
In a small bowl combine blueberries and the remaining tablespoon of sugar. Set aside.
With the tip of a sharp knife, cut a 1 1/2" wide pocket in the side of each slice of bread. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes per side. Arrange bread on prepared baking sheet and sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes.
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