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Chicken With Juniper & Tarragon

A community recipe by

Not tested or verified by Nigella.com

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Introduction

From my Good Housekeeping book!

From my Good Housekeeping book!

Ingredients

Serves: 4

Metric Cups
  • 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 ounce dry white wine
  • 2 fluid ounce chicken broth
  • 6 juniper berries (lightly crushed)
  • 5 fluid ounce 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.
  • Tell us what you think