Chicken, mushroom and tarragon fricassée
- April 2014
- Vegetable oil for frying
- 250g chestnut mushrooms
- 2 garlic cloves
- Splash dry white wine
- ½ tsp plain flour
- 75ml double cream mixed with 50ml water
- 1 onion
- 250g skinless free-range chicken mini fillets
- ½ bunch fresh tarragon
- Squeeze lemon juice
- Basmati rice, to serve
- Heat a splash of oil in a large frying pan. Slice, then fry the mushrooms for 10 minutes or until golden and all the liquid has evaporated. Crush and stir in the garlic. Add the wine, then simmer for 2 minutes. Stir in the flour, then cook for another 2 minutes. Stir in the cream and water, little by little, until thick and smooth.
- Meanwhile, heat a splash of oil in another frying pan. Slice, then fry the onion for 7 minutes or until softened. Add to the mushrooms with the chicken fillets and cook for 10 minutes, stirring, or until the chicken is cooked through. Chop, then stir through the tarragon with the lemon juice. Serve with basmati rice.
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