One of the basic recipes I’ve been cooking since I turned 20 is this one. Easy to prepare, tasty and not too expensive. Perfect for a weekday when you come home late from work and don’t want to simply nibble again; one of those evenings when take-away pizza is just not an option, either, because you crave for something a bit more, well, let’s say noble.
What you need:
- Chicken breasts (one per person)
- A bunch of fresh tarragon
- 1 onion
- 1 shallot
- A glass or two of a dry white wine
- Some Garlic powder
- Some allspice (spice mixture containing ground ginger, cinnamon, cloves and nutmeg)
- Salt, pepper
- 40 cl of cream
- A drizzle of olive oil
- Chop your onion and shallot.
- Chop the tarragon.
- Heat a drizzle of oil in a pan.
- When hot, fry your chicken breasts.
- While frying, sprinkle with salt, pepper, garlic powder and allspice.
- When the chicken is golden-brown, take it out and keep it warm (in the oven at low heat, for instance).
- Add another drizzle of olive oil, then fry the onion and shallot while scraping with a spatula to retrieve all the juices from the pan.
- When the onion is transparent, pour the dry white wine.
- Let it simmer for at least 10 minutes; the wine has to reduce, and the alcohol has to evaporate, leaving only the taste of the wine behind.
- Now, add the cream and the chopped tarragon.
- Stir and let it simmer for 10-15 minutes; the flavours have to mingle and the sauce has to get a bit thicker.
- If you want the chicken breasts to be perfectly tender, you can add them 5 minutes before serving. They will give off a bit of their spice crust so don’t forget to stir from time to time.