Ingredients:
v 15 g
(1/2oz) dried wild mushrooms
v 1
tbsp olive oil
v 15 g
(1/2oz) butter
v 4
chicken breasts, skin on
v 1
large onion, finely sliced
v 2
garlic cloves, chopped
v 250
g (8oz) chestnut mushrooms, sliced
v 200
ml (1/3pt) hot chicken stock
v 1/2x30
g pack fresh tarragon leaves, picked and chopped
v 200
g (7oz) half fat crème fraiche
v 200
g (7oz) fine green beans, trimmed, to serve
v 250
g (8oz) steamed basmati and wild rice, to serve
Preparation:
In a
small bowl, soak the dried mushrooms in boiling water for 15 minutes. Strain
and save the liquid. Chop the mushrooms and set aside.
Meanwhile,
heat the olive oil and butter in a a large frying pan over a medium-high heat.
Season the chicken on both sides and then fry for 5 minutes, skin side down.
Turn
the breasts over and fry for another 3-4 minutes. Remove from the pan and set
aside.
Add
the onion and fry for 3-4 minutes. Then mix in the chestnut mushrooms and fry
for a further 3 minutes. Add the garlic and reserved chopped mushrooms and fry
for 1 minutes.
Pour
in 100ml of the mushroom soaking liquid and the hot stock and two thirds of the
chopped tarragon. Return the browned chicken pieces to the pan. Bring to the
boil then turn down the heat and simmer for 10 minutes or until the chicken is
cooked. Cut into the thickest part of the breast to check that the chicken is
cooked through with no pink showing.
Stir
in the crème fraiche and warm through but don`t boil. Scatter over the rest of
the tarragon and serve with green beans and steamed basmati and wild rice.
The
source: http://realfood.tesco.com
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