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    You are in: Home / Recipes / Poached Chicken With Tarragon Cream Sauce Recipe
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    Poached Chicken With Tarragon Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    SaffronMeSilly's Note:

    This is a classic dish that I made in my basic culinary class. I thought it was delicious, so I decided to share. Enjoy!

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    Serves: 8


    chicken ...

    Units: US | Metric


    1. 1
      Trim any rib meat and fat from the breasts. Cut breasts into 2 pieces, removing strip of cartilage that joins halves.
    2. 2
      Select a pan that will just hold the breasts when they are placed close together.
    3. 3
      Season both sides of chicken breasts with salt and white pepper, arrange them presentation side up.
    4. 4
      Add wine, chicken stock, bay leaf, thyme, and dried tarragon.
    5. 5
      Cut a piece of parchment paper to fit the pan you are using, rub butter on it. Place it butter side down on top of chicken mixture.
    6. 6
      Bring liquid to a simmer and reduce the temperature to just below simmering (this is poaching temperature).
    7. 7
      Allow chicken to cook through (about 7 minutes or until no longer pink in the middle). Remove chicken from pan.
    8. 8
      Turn temperature up until remaining liquid is boiling. Allow to reduce for a minute or two.
    9. 9
      Meanwhile mix 1 oz of butter and 1 oz of flour into a paste (this is called beurre manie).
    10. 10
      Once the liquid in the pan has reduced a little, whisk in the beurre manie, and bring back to a boil.
    11. 11
      Once liquid has thickened, add cream, and continue whisking until desired thickness.
    12. 12
      Strain liquid through cheese cloth, and serve over chicken breasts, with a sprig of tarragon.

    Ratings & Reviews:


    Nutritional Facts for Poached Chicken With Tarragon Cream Sauce

    Serving Size: 1 (163 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 206.6
    Calories from Fat 101
    Total Fat 11.3 g
    Saturated Fat 6.5 g
    Cholesterol 67.8 mg
    Sodium 161.6 mg
    Total Carbohydrate 5.9 g
    Dietary Fiber 0.1 g
    Sugars 1.1 g
    Protein 15.9 g

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