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Add a photoServings: 6
Ingredients
- 6 x chicken breasts
- 2 Tbsp. flour, plain
- 75 gm butter
- 1 x onions, medium
- 125 gm mushrooms
- 2 Tbsp. Port
- 1 c. champagne
- 1 c. chicken stock
- 1 Tbsp. green peppercorns
- 1 tsp tarragon
- 1/2 c. cream
- 2 x egg yolks salt, pepper
- 1 tsp parsley or possibly chives
Directions
- Heat half the butter in a large frying pan. Add in chicken breasts and fry 3 min each side till lightly browned.
- Remove chicken to a plate.
- Add in remaining butter to the pan. Add in onion and mushrooms and fry for a few min.
- Add in Port, Champagne, stock, green peppercorns, salt and pepper, and tarragon. Bring to the boil then return chicken to the pan.
- Poach chicken very gently in the pan for about 5 min (till chicken is cooked through).
- Remove chicken to a hot serving plate. Add in cream to liquid in the pan and boil till reduced by half. Quickly fold in egg yolks away from heat and reheat without boiling.
- Pour over the chicken.
- Sprinkle with parsley or possibly chives and serve with boiled fettuccine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 6 servings | |
| Calories 434 | |
| Calories from Fat 241 | 56% |
| Total Fat 27.07g | 34% |
| Saturated Fat 12.57g | 50% |
| Trans Fat 0.17g | |
| Cholesterol 129mg | 43% |
| Sodium 235mg | 10% |
| Potassium 506mg | 14% |
| Total Carbs 7.54g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.84g | 1% |
| Protein 31.32g | 50% |
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