Breast of Chicken With Tarragon and Basil Cream (Ston Easton Park)

Ingredients

• 4 chicken breasts, skinned and boned
• ½ cup dry white wine
• ½ cup chicken stock
• 2 bay leaves
• 2 teaspoons chopped fresh basil
• 1 teaspoon chopped fresh tarragon
• ½ cup heavy cream
• Salt and white pepper to taste
• Chopped parsley for decoration
• 1 small chopped tomato for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    430 calories; 27 grams fat; 11 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 37 grams protein; 153 milligrams cholesterol; 165 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place chicken breasts in saute pan and cover with white wine, chicken stock and bay leaves. Cover and bring to boil. Turn chicken over and simmer about 8 to 10 miutes, until they are slightly undercooked. Remove.
2. Add basil and tarragon and bring mixture to boil, cooking until it is reduced by half. Add cream and bring to boil.
3. Return chicken to pot and cook slowly, reducing sauce until it is thick enough to coat chicken. Remove chicken breasts to plates and decorate with parsley and chopped tomato.
4. Correct seasoning in sauce and pour over chicken.

20 minutes