Chicken With Dried Cranberries and Tarragon
- Reviews 2
Ready In: 35 mins
Serves: 4
Ingredients
- 3 tablespoons all-purpose flour
- salt and pepper
- 4 boneless chicken breasts, skin on
- 2 tablespoons oil
- 3⁄4 cup verjuice or 3⁄4 cup fruity white wine
- 2 large shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 1⁄2 cups chicken stock
- 1⁄2 cup light cream
- 1 cup dried cranberries
- 1 teaspoon lemon juice
- 1 teaspoon chopped fresh tarragon
Directions
- Heat the oil in a large skillet over medium high heat.
- Combine the flour salt and pepper and dredge the chicken breasts in this, shaking off any excess.
- Add the chicken breasts skin side down to the skillet, cook until golden brown, turn over and repeat.
- Transfer the chicken to a baking dish, place in oven and bake for 12-15 minutes.
- Drain the skillet and return to the heat-reducing it to medium.
- Deglaze the pan with half the verjuice, scraping the bottom with a wooden spoon.
- Add the shallots, garlic, stock and cream, and simmer until reduced to a consistency that coats the back of a wooden spoon.
- Add the remaining verjuice, dried cranberries and lemon juice.
- Stirring with a whisk, reduce sauce a bit more, then season with salt and pepper and add the chopped tarragon.
- To serve, slice the chicken breasts on an angle, and fan out onto a plate.
- Top each breast with a generous amount of the sauce.
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