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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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| Slow Cooker Lemon Garlic Chicken |
ShawdoS
Recipes: 23
Joined Aug '06
Favorites: 0 |
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Ready in over 3 hours
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds skinless, boneless chicken breast halves
- 1 tablespoon canola oil
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- 1 teaspoon low-sodium chicken broth powder or bouillon granules
- 1 teaspoon chopped fresh parsley
| | 1 In a small bowl, mix oregano, salt, and black pepper together, then sprinkle the mixture evenly over the chicken pieces.
2. Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).
3. Place chicken pieces in slow cooker. Add water, lemon juice, garlic, and chicken broth powder to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice over the chicken in the slow cooker and cover with lid.
4. Cook on HIGH for 3 hours or LOW for about 6 hours. Sprinkle the parsley on top of the chicken about 15-30 minutes before the end of the cooking time.
5. Serve with cooked pasta or steamed brown rice.
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