- 0:15 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
Dijonnaise, wine and tarragon give a gourmet flavour to these succulent chicken breasts.
Ingredients
- 4 corn-fed chicken breasts with skin (wingbone attached – optional)
- 25g unsalted butter
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 100g button mushrooms, sliced
- 2 garlic cloves, crushed
- 1 tablespoon plain flour
- 1/2 cup Maille Dijonnaise
- 150ml dry white wine
- 275ml Massel chicken style liquid stock
- 2 tablespoons finely chopped tarragon*, plus extra leaves to garnish
- 200ml creme fraiche or sour cream
Method
- Step 1Preheat the oven to 180°C.
- Step 2Season chicken with salt and pepper. Melt butter and oil in an ovenproof frypan (with lid) over medium heat. Cook chicken in batches for 2-3 minutes each side until golden. Set aside.
- Step 3Add onion to the frypan and cook over medium-low heat, stirring, for 3-4 minutes until softened but not coloured. Add the mushrooms and garlic, and cook for a further minute. Add flour, stirring well to combine. Add Maille Dijonnaise, wine, stock and tarragon, and bring to the boil, stirring continuously.
- Step 4Return chicken to pan, cover and transfer to oven for 10 minutes or until chicken is cooked. Remove chicken from pan and set aside, then place pan over medium-high heat and reduce the sauce for 1-2 minutes. Stir in creme fraiche and heat through. To serve, place each chicken piece on a serving plate, spoon sauce over the top and garnish with tarragon leaves.
- Low carb
- Low sugar
- Lower gi
Nutrition
2931 kj
Energy
51g
Fat Total
20g
Saturated Fat
1g
Fibre
47g
Protein
206mg
Cholesterol
878.74mg
Sodium
6g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Taste.com.au
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