A delicious combination of flavours from ” Sea & Shore” by Emily Scott.
Ingredients
- 4 skinless, boneless chicken breasts cut into strips
- plain flour for dusting
- 25 g unsalted butter
- 1 tbsp olive oil
- 100 g tarragon leaves stripped and roughly chopped
- 150 ml chicken stock
- 200 ml fresh orange juice
- 2 oranges peeled and segmented ( reserve the juice)
- 150 ml double cream
- sea salt and black pepper
Servings:
Instructions
- 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 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. Return all the chicken to the pan.
- Add a generous amount of the tarragon, reserving a little for garnish. Add the stock and orange juice to cover the chicken. Simmer gently for about 10 minutes until the chicken is cooked through.
- Remove the chicken from the pan with a slotted spoon and put in a shallow serving dish 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 serve garnished with the reserved tarragon.
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