Jubilee Chicken

S F M Recipe No. 3

• 4 Chicken Breasts
• 1 tbspn Plain Flour
• White Pepper
• 1 - 2 tbspn Vegetable Oil
• 1 Large Onion, finely chopped
• 180 ml Dry White Wine
• 90 ml Chicken Stock
• 1 tspn English Mustard
• 2 tspn Tarragon, freshly chopped
• A few Tarragon leaves to garnish
• 1 tbspn Double Cream

1) Pre-heat the oven to 200°C, Gas mark 4.

2) Season the fl our with the white pepper and
toss each chicken breast in the seasoned fl our.

3) Heat the oil in a large fl ame-proof casserole,
add the coated chicken and brown on both sides.
Remove from pan.

4) Return the casserole to the heat adding a little
water and scrape up any residue from the base.

5) Add the onion, cover and cook until the onion
begins to soften. Add the wine and stock and boil
for 1-2 minutes to reduce slightly

6) Add the mustard, tarragon and cream and mix
well. Then add the chicken breasts and bring to a
simmer.

7) Cover and bake for 25-30 minutes or until the
chicken is tender.

Serves 4
A little care

 

Markets

• Axbridge
• Burnham On Sea
• Crewkerne
• Frome
• Glastonbury
• Keynsham
• Midsomer Norton
• Wells
• Wincanton
• Yeovil