Cooking time: 45 minutes
Source: Collection of old Carrier's Kitchen magazines
This is always tastier than I remember it to be. Make sure not to overcook the chicken breasts, though.
- 4 large skinless chicken breasts
- salt and freshly ground black pepper
- 75 g / 3 oz butter
- 2 tbls flour
- 425 ml / 15 fl oz chicken stock
- 1 tbls chopped, fresh tarragon, or 1½ tsp dried tarragon (half of fresh)
- 75 - 100 ml / 3 - 4 tbls soured cream
- For the garnish: 1 tbls finely chopped fresh tarragon or parsley
- Rub the chicken breasts all over with salt and freshly ground black pepper. Melt 50 g / 2 oz of the butter in a large frying pan and sauté the chicken breasts for 5-8 minutes, until they are lightly browned on all sides. Remove them from the pan with a slotted spoon and keep on one side.
- Melt the remaining butter in the pan. Remove the pan from the heat and stir in the flour with a wooden spoon. Gradually stir in the chicken stock, and then add the tarragon. Return the pan to the heat and bring slowly to the boil, stirring continuously. Simmer for 2-3 minutes.
- Return the chicken breasts to the pan, reduce the heat and simmer gently for 20-30 minutes, until the chicken is just cooked and the liquids run clear when the chicken is pierced with the point of the knife.
- Using a slotted spoon, transfer the cooked chicken breasts to a heated serving dish. Keep them warm.
- Stir the soured cream into the sauce and stir over a gentle heat. Pour the sauce over the chicken breasts, sprinkle the chopped fresh tarragon or parsley over the top, and serve the dish immediately.
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