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Poached chicken with a comté, tarrragon and white wine sauce

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  • 2 Free-range boneless chicken breasts (skin rubbed with a little oil and salt)
  • 50 grams of Unsalted Butter
  • 1 Shallot, diced
  • 1 garlic clove, crushed
  • 100ml of dry white wine
  • 200ml of chicken stock
  • 100ml of double cream
  • 100 grams of Comté, crumbled
  • 2 tbsps of fresh tarragon, chopped or 1 tbsp. of dried tarragon
  1. Heat pan to medium heat. Seal chicken in pan until skin begins to crisp. Remove the chicken and add butter, garlic and shallot. Fry until softened.
  2. De-glaze pan with white wine and chicken stock. Add chicken back to pan and cover with lid. Simmer for 10 minutes or until chicken is cooked. Remove from sauce and let rest in tin foil.
  3. Increase heat and let the sauce reduce by half. Once reduced, lower the heat and add the cream and tarragon. Stir in the comté until melted. Season the sauce to taste.
  4. To finish, slice chicken breast and pour over sauce. Serve with wilted greens and new potatoes.

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