“It’s fresher from here”
White Wine Tarragon Chicken in Cream Sauce
Submitted by Fatima Da Silva, Executive Chef & Owner, Bistro 161, Duncan
Ingredients
Amount
Boneless skin-on chicken breasts *I Prefer skin on, you can always discard the skin after Olive Oil Butter (optional) Dry local white wine Heavy Cream Dijon Mustard Lemon Juice Lemon Zest Salt & Pepper
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3 Tablespoons 1 Tablespoon 1/4 Cup 1/2 Cup 2 Tablespoons 1 teaspoon 1 teaspoon To taste
250 597-0066 www.HudsonsOnFirst.ca 163 First Street Duncan, BC
Chopped fresh herbs, either tarragon or thyme
Method
Season the chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; sear meat side first until golden color, then turn onto the skin side and cooked through, 7 to 10 minutes. Transfer to a plate and keep them warm. Pour wine into hot skillet; cook until reduced by half. Add in cream, mustard, and fresh herbs, Cook stirring until thickened, about 2 to 3 minutes, add lemon zest and juice. Serve with seasonal vegetables or any starch of your preference. Pairs very well with Pinot Grigio or a crispy Cab Sauvignon.
1615 Koksilah Road Cowichan Bay BC 250-746-6163 • www.farmhousepoultry.ca Chicken available from Country Grocer, 49th Parallel, Duncan Butcher, Chemainus Foods, Crofton Foods and Thrifty Foods
Eat, Drink and Buy Local!
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