CHICKEN FILLETS IN A CREAMY TARRAGON SAUCE
Kycklingfiléer i gräddig dragonsås
A perfect dish to make when you feel a little lazy but still want to serve something festive and delicious. Put whole chicken fillets in a pan, whip up a delectable sauce from yogurt, cream, Dijon mustard, honey and tarragon (and some other bits and bobs) and spread it on top. With some onion and tarragon chopping, this dish takes about 15 minutes to prepare, and then you just have to pop it in the oven. That's all folks!
Serves 6 - 8
6 - 8 chicken fillets
1 bunch fresh tarragon
1½ teaspoon dried tarragon
1 middle-sized onion
3 garlic cloves
5 tablespoons Dijon mustard
2 tablespoons Japanese soy sauce
2 tablespoons honey
3 tablespoons veal fond
2 tablespoons chicken fond
2 cups Russian yogurt
1 cup heavy cream
2 tablespoons flour
a few drops of soy color for the sauce
Heat the oven to 350F.
Finely chop onion and garlic. Save 2 - 3 tarragon sprigs for later and finely chop the rest.
Stir yogurt with cream, soy sauce, mustard, veal fond, chicken fond and honey. Sift the flour into the mixture, ½ tablespoonfuls through a sieve, and beat by hand to remove any lumps. Last, stir in tarragon, onion and garlic plus the dried tarragon. If you want a darker sauce, add a few drops of soy color, and remember the sauce darkens somewhat in the oven (and you don't need to add salt or pepper).
Put the chicken in a greased oven-proof pan. Pour the sauce over the chicken and spread it out. Put the reserved tarragon sprigs on top and press them down. Put in the middle of the oven and cook for 60 - 75 minutes. If you put the fillets tightly together they may need 75 minutes, otherwise 60 should be enough.
Serve with accompaniments of your choice.
Enjoy!
Bella
Kycklingfiléer i gräddig dragonsås
A perfect dish to make when you feel a little lazy but still want to serve something festive and delicious. Put whole chicken fillets in a pan, whip up a delectable sauce from yogurt, cream, Dijon mustard, honey and tarragon (and some other bits and bobs) and spread it on top. With some onion and tarragon chopping, this dish takes about 15 minutes to prepare, and then you just have to pop it in the oven. That's all folks!
Serves 6 - 8
6 - 8 chicken fillets
1 bunch fresh tarragon
1½ teaspoon dried tarragon
1 middle-sized onion
3 garlic cloves
5 tablespoons Dijon mustard
2 tablespoons Japanese soy sauce
2 tablespoons honey
3 tablespoons veal fond
2 tablespoons chicken fond
2 cups Russian yogurt
1 cup heavy cream
2 tablespoons flour
a few drops of soy color for the sauce
Heat the oven to 350F.
Finely chop onion and garlic. Save 2 - 3 tarragon sprigs for later and finely chop the rest.
Stir yogurt with cream, soy sauce, mustard, veal fond, chicken fond and honey. Sift the flour into the mixture, ½ tablespoonfuls through a sieve, and beat by hand to remove any lumps. Last, stir in tarragon, onion and garlic plus the dried tarragon. If you want a darker sauce, add a few drops of soy color, and remember the sauce darkens somewhat in the oven (and you don't need to add salt or pepper).
Put the chicken in a greased oven-proof pan. Pour the sauce over the chicken and spread it out. Put the reserved tarragon sprigs on top and press them down. Put in the middle of the oven and cook for 60 - 75 minutes. If you put the fillets tightly together they may need 75 minutes, otherwise 60 should be enough.
Serve with accompaniments of your choice.
Enjoy!
Bella
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