So this time while looking through the fridge to see what could be made for tea we decided on Chicken and Courgettes with a Tarragon Sauce. Fran had some inspiration in a dish she had at Cafe Rouge called Poulet Breton, however we couldn't find a decent recipe for this so we trusted a little instict, kept it simple and did it alone!
|Chicken and Courgettes with a Tarragon Sauce|
2 chicken breast fillets
1 medium leek (chopped)
1 medium courgette (thinly chopped)
1 glass white wine
handful tarragon (leaves loosely picked and chopped)
salt and pepper
First soften the leeks in the butter over a medium heat
Then add the chicken and cook for 5 minutes
Then add the chopped courgettes and cook till softened (add a splash of water if dry)
Next add the wine and allow to bubble for a couple of minutes
Finally add the cream and Tarragon and stir through, allow to warm slowly infusing the dish with the Tarragon and add a little seasoning to taste.
We had it with home grown beans and mash and managed to make it stretch to 4 servings! It would work well with rice too.
The Tarragon flavour took me right back to the meal we had at The Lamb Inn and will definitely be a herb we use again soon. It sits perfectly with a cream sauce and this simple recipe gives the impression of a much more defined dish that is still surprisingly quick and easy to make.