Archive for » June 21st, 2008«
This is a super simple quick recipe to make, it tastes wonderful and the sauce goes really well with the chicken. We all enjoyed it very much and both my son and husband thought it was moreish. I like cooking gourmet and exotic but sometimes simple is best, you do not want to be in the kitchen hours on end every night. If you are a regular reader you will notice that I have been posting some really good recipes that can be on the table in 30-35 Min’s which are perfect for when you come in from work. Some of them would even be company worthy and impressive to guests without all the fuss and effort you would usually put into a dinner party.
Ingredients
4 Chicken breasts
4 Tablespoons brandy
3 Tablespoons apricot jam
1 Cup water
1 Teaspoon chicken stock granules
1 Teaspoon grain mustard
1 Tablespoon fresh tarragon, finely chopped
1 Teaspoon cornflour
1/2 Cup sour cream
Method
1. In a large fry pan heat some oil, add chicken and brown well on both sides. Remove and set to one side.
2. In the same pan add water, brandy, jam, stock and mustard stir to combine, mix a little water with the cornflour and add to sauce, stir until mixture thickens.
3. Add sour cream, return chicken to pan cook for about 10-15 Min’s over a low heat to cook chicken through, stir in tarragon. Remove chicken and slice thickly.
To Serve: I served mine over celeriac mash drizzled with sauce and garnished with half an apricot.
All photos taken by me unless otherwise stated.
