Recipes

Recipe: Sautéed chicken with white wine, pea & tarragon sauce

Recipe: Sautéed chicken with white wine, pea & tarragon sauce

Image: Mowie Kay

Recipes

Recipe: Sautéed chicken with white wine, pea & tarragon sauce

Rich flavours like pancetta, wine, cream and tarragon combine to take a standard chicken dinner to a fine restaurant-quality dish. Pair it with a glass of wine that's used to make the dish — a Viognier, or an unoaked (or lightly oaked) Chardonnay.

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Ingredients

  • 1 tbsp extra-virgin olive oil
  • 3 1⁄2 oz cubed pancetta or chopped dry-cured fatty bacon
  • 2 skinless boneless chicken breasts, thinly sliced
  • 1 small onion, diced
  • 1 cup fresh or frozen peas
  • 1⁄2 cup full-bodied dry white wine, such as Viognier
  • 4 rounded tbsp crème fraîche or sour cream 2 tbsp
  • Chopped fresh tarragon
  • Freshly ground black pepper to taste

 

Directions

Add the oil to a large skillet set over medium-high heat. Add the pancetta and cook for a couple of minutes, until the fat starts to run. Add the chicken and cook, stirring occasionally, until lightly browned, 4 to 5 minutes.

Add the onion to the skillet and cook for 1 to 2 minutes. Add the peas and wine and cook until the wine has reduced by about two-thirds. Reduce the heat to medium; stir in the crème fraîche, tarragon and pepper to taste. Heat gently until the mixture is almost bubbling.

Remove the pan from the heat. Transfer the chicken to two warm plates, spoon the sauce overtop and serve.

 

Serves 2
 


Excerpted from Wine Lover's Kitchen by Fiona Beckett. Recipes Copyright © 2017. Excerpted by permission of Simon and Schuster. All rights reserved.

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"Wine Lover's Kitchen: Delicious Recipes for Cooking With Wine" by Fiona Beckett, $32, amazon.ca.

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Recipes

Recipe: Sautéed chicken with white wine, pea & tarragon sauce