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Add a photoServings: 4
Ingredients
- 25 gm Butter, (1oz)
- 1 Tbsp. Extra virgin olive oil
- 4 x Skinless chicken breast fillets
- 1 Tbsp. Plain flour
- 142 ml Double cream or possibly creme fraiche, (1/4 pint) Salt and freshly grnd black pepper
- 1 x Long grain and wild rice
Directions
- 1. Heat the butter and oil in a pan and gently fry the chicken for 10-15 min, turning occasionally.
- 2. When cooked, remove the chicken from the pan and keep hot.
- 3. Stir in the flour and cook for 1 minute. Stir in the stock and simmer till thickened and smooth.
- 4. Return the chicken to the pan with half the tarragon, the lemon juice, cream or possibly creme fraiche and seasoning to taste. Heat through, stirring well and serve with long grain and wild rice.
- NOTES : A delicious refreshing sauce complimenting the chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 203 | |
| Calories from Fat 141 | 69% |
| Total Fat 15.99g | 20% |
| Saturated Fat 8.16g | 33% |
| Trans Fat 0.01g | |
| Cholesterol 64mg | 21% |
| Sodium 81mg | 3% |
| Potassium 165mg | 5% |
| Total Carbs 2.81g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.06g | 0% |
| Protein 11.88g | 19% |
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