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Bulgarian Chicken with Tarragon
A flavorful and aromatic chicken dish featuring tender chicken breasts simmered in a creamy sauce infused with fresh tarragon, white wine, and a hint of Dijon mustard. This recipe offers a delightful balance of herbaceous notes and rich, savory flavors, making it a comforting and elegant meal.
đ§ Ingredienser
- 4 medium (approx. 130g each) Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 2 medium Onions, thinly sliced
- 2 Garlic cloves, crushed
- 0.5 cup Dry white wine
- 1 cup Chicken stock
- 2 tbsp Fresh tarragon, finely chopped
- 1 tbsp Dijon mustard
- 180 g Reduced fat cream cheese
- to taste Salt
- to taste Black pepper
- a few Fresh tarragon leaves for garnish (optional)
đšâđł Instruktioner
- 1
Heat olive oil in a large frying pan over medium heat. Add the sliced onions and crushed garlic and cook gently for 5 minutes, until softened.
đĄ Proffstips: Cooking the onions and garlic first builds a flavorful base for the sauce. - 2
Add the chicken breasts to the pan and cook for 2-3 minutes on each side, until lightly browned. Remove the chicken from the pan and set aside.
đĄ Proffstips: Browning the chicken adds depth of flavor and a nice color. - 3
Pour the dry white wine into the pan and let it simmer for 3-4 minutes, until almost completely evaporated. Scrape the bottom of the pan to release any browned bits.
đĄ Proffstips: Deglazing the pan with wine captures all the flavorful fond. - 4
Stir in the chicken stock, Dijon mustard, and salt and pepper to taste. Bring the mixture to a simmer.
đĄ Proffstips: Ensure the stock and mustard are well combined before adding other ingredients. - 5
Return the chicken breasts to the pan. Stir in the fresh tarragon and the reduced fat cream cheese until the cream cheese is fully melted and incorporated into the sauce. Loosely cover with a lid or kitchen foil.
đĄ Proffstips: Stirring in the cream cheese at this stage will create a smooth, creamy sauce. - 6
Simmer gently for a further 10 minutes, or until the chicken is cooked through and white throughout. Use a small sharp knife to cut into the thickest part of the chicken to check; there should be no pinkness and the juices should run clear.
đĄ Proffstips: Simmering gently prevents the sauce from splitting and ensures the chicken cooks evenly. - 7
If the sauce is too thin, continue to simmer, uncovered, for a little longer until it has reduced and thickened to your liking. If the sauce is too thick, stir in a little water.
đĄ Proffstips: Adjusting the sauce consistency is key to a perfect finish. - 8
Serve the chicken and sauce immediately, garnished with fresh tarragon leaves if desired.
đĄ Proffstips: This dish pairs well with mashed potatoes, rice, or steamed vegetables.
đĄ Proffstips
- âIf you don't have fresh tarragon, you can use dried tarragon, but use about half the amount as dried herbs are more potent.
- âFor a richer sauce, you can use full-fat cream cheese or heavy cream instead of reduced-fat cream cheese.
- âIf you prefer not to use wine, you can substitute it with an equal amount of chicken broth and a splash of lemon juice.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add sliced mushrooms along with the onions and garlic for a heartier dish.
- Incorporate a tablespoon of capers into the sauce for a briny counterpoint.
- Serve over a bed of pasta or rice to make it a more substantial meal.