Chicken with orange, cream and tarragon

• 总时间: 30 minutes

配料

4 chicken breasts, skinless, cut into strips

plain flour, for dusting

25g of unsalted butter

1 tbsp of olive oil

100g of tarragon, leaves stripped and roughly chopped

150ml of chicken stock

200ml of fresh orange juice

2 oranges, peeled and segmented (reserve the juices)

150ml of double cream

Cornish sea salt

freshly ground black pepper

步骤

Pat the chicken strips dry with paper towels. Place some flour for dusting in a bowl and season with salt and pepper

Add the chicken strips to the bowl and toss to coat in the seasoned flour

Heat the butter and oil in a medium frying pan over a medium heat. Add the chicken strips in batches and fry until brown on all sides

Add a generous amount of the tarragon, reserving a little for garnish. Add the stock and orange juice to cover the chicken and simmer gently until the chicken is cooked through, about 10 minutes

Lift the chicken out of the pan and put in a shallow serving dish along with the orange segments. Keep warm

Continue to simmer the stock until reduced by half, then add the cream and reduce again until you have a thick sauce. Taste, season and add some of the reserved juices from the orange segments if it needs to be sharpened

Spoon the sauce over the chicken and garnish with the reserved tarragon