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Chicken With Juniper & Tarragon

A community recipe by Monica

Not tested or verified by Nigella.com

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Introduction

From my Good Housekeeping book!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4

Metric U.S.

4 chicken breasts (skinless)
salt
pepper
25 grams butter
flour (for coating)
75 millilitres dry white wine
60 millilitres chicken stock
6 juniper berries (lightly crushed)
150 millilitres single cream
1 fresh tarragon (chopped)

4 chicken breasts (skinless)
salt
pepper
⅞ ounce butter
flour (for coating)
3 fluid ounces dry white wine
2 fluid ounces chicken broth
6 juniper berries (lightly crushed)
5 fluid ounces heavy cream
1 fresh tarragon (chopped)

Method

Chicken With Juniper & Tarragon is a community recipe submitted by Monica and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Dip the chicken breasts in seasoned flour to coat evenly, shaking off excess

Heat butter in a saute pan and brown the chicken breasts on both sides. Add the wine, stock and juniper berries. Cook covered over a low heat for 10-12 minutes.

Add the cream, seasoning and tarragon.

Cook gently for a further 5-10 minutes, without boiling, or until the chicken is cooked through. DO NOT ALLOW TO BOIL.

Dip the chicken breasts in seasoned flour to coat evenly, shaking off excess

Heat butter in a saute pan and brown the chicken breasts on both sides. Add the wine, stock and juniper berries. Cook covered over a low heat for 10-12 minutes.

Add the cream, seasoning and tarragon.

Cook gently for a further 5-10 minutes, without boiling, or until the chicken is cooked through. DO NOT ALLOW TO BOIL.