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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 2-3 mins on each side or until golden brown. Transfer to a plate. | 2. In the same pan in the remaining butter mixture, gently fry the onion and garlic over a medium heat until really soft, about 10 minutes. | 3. Add the wine and simmer for a few minutes Then add the broth, bring to the boil and simmer for a minute before whisking in the cream, lemon juice, mustard and half of the fresh tarragon. | 4. Bring back to the boil and whisk thoroughly. | 5. Return the chicken breasts to the pan, cook for 7-10 mins or until cooked through. Scatter over the remaining tarragon and season to taste. | 6. Serve the chicken with the sauce and rice and steamed green beans. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1/2	ounce		80.7975	3.7124	2.5246	6.803999999999999
chicken breast	4			3120.7192	0.0	378.2965	167.8294
red onion	1		peeled chopped	-	-	-	-
garlic clove	2		peeled chopped	-	-	-	-
white wine	1/2	cup		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
dijon mustard	3	tablespoons		-	-	-	-
lemon juice	3	teaspoons		3.355	1.0523	0.0534	0.0366
tarragon	1	ounce	chopped	83.631	14.2371	6.4552	2.0525
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.