Chicken in Cream Sauce
Main Dishes • French
Description
A large amount of fresh tarragon can make the sauce bitter, so when making this dish for the first time, it’s better to stick with 1 tablespoon. You can also add fresh mushrooms to the sauce. For this, 200 grams of mushrooms should be washed, dried, and the stems removed. Then chop them finely and sauté in the oil used to cook the chicken for 6-7 minutes. Finally, add the mushrooms to the finished sauce and gently mix.
Ingredients
- Olive Oil 2 tablespoons
- Chicken fillet 4 pieces
- Dry White Wine 6 tablespoons
- Sour Cream 5 oz
- Dijon Mustard 2 tablespoons
- Tarragon 2 tablespoons
Step-by-Step Guide
Step 1
Heat the oil in a skillet, season the chicken, and sauté for 6 minutes on each side. Then remove the meat and keep it warm. Pour the wine into the skillet, mix with the remaining juices, and bring to a boil.
Step 2
After 2 minutes, add the sour cream and let it simmer. Add the mustard, chopped tarragon, and season. Pour the finished sauce over the chicken and serve.
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