Chicken with Tarragon and Cream Sauce
🍳 Cook: 20 min
Ingredients
| 2 | chicken breasts | |
| — | salt and black pepper | |
| 1 1/2 tbsp | 23 ml | tarragon, fresh (or 1 tbsp dried) |
| 1 | small leek, finely chopped | |
| 1 | small carrot, cut into sticks | |
| 4 tbsp | 60 ml | vermouth or dry white wine |
| 4 tbsp | 60 ml | full-fat cream |
Instructions
- In foil, place the chicken, salt, pepper and tarragon; on top add the leek and carrot, then the vermouth and the cream.
- Cook for 15-20 minutes.
Note: The book says the individual pieces of meat are placed in separate foil parcels; I forgot to write this for the recipe above as well.