Chicken with cream and tarragon – for 12 people
Just divide the quantities for fewer numbers
12 chicken breasts
2 oz seasoned (salt & pepper) flour
1 onion finely chopped
4 cloves garlic finely chopped
2 pts white wine
3 pts chicken stock
1 tbs roux
1 ½ pts cream
1 bunch of tarragon
Trim the breasts of any excess fat and if very big cut into two portions. Mix the seasoned flour with half the tarragon and toss the breasts to coat well. Sear off in hot pan (use olive oil) until lightly coloured about 1 minute, then set aside.
For the sauce, gently sweat the onion and garlic in some butter or olive oil until soft and sweet but not coloured (10-15 mins). Throw in the wine and reduce to a mere tablespoon over a high heat, then add in the stock, and again reduce to about a pint roughly, thicken very lightly with some roux, then add the cream and remaining roughly chopped tarragon, bring to the boil, check for seasoning and add lemon juice if necessary. Pour the sauce over the chicken breasts and heat through in a moderate oven (about 180c) for about 25 minutes until the chicken breasts are cooked through.