Ingredients
- 2 x chicken supremes
- 50ml white wine
- 1 shallot, peeled and diced
- 1 clove garlic, peeled and crushed
- 25ml madeira
- 100ml double cream
- 100ml chicken stock
- 50g butter
- 100g fresh wild mushrooms
- 1 small bunch tarragon
- Poached eggs
- French beans blanched
Method
Pre heat the oven to 200c.
Fry the chicken in butter, season and roast until golden in the oven for 20 minutes.
Put the chicken onto a serving platter to rest. Put the butter, shallot and garlic into a pan, cook gently for 2 minutes, add the madeira, wine, cream and stock to the pan and gently simmer for 5 minutes. In a separate pan fry the mushrooms in the remaining butter, add to the sauce with the tarragon and spoon over the chicken.
Serve with hot French beans and poached eggs.
Ingredients
- 2 x chicken supremes
- 50ml white wine
- 1 shallot, peeled and diced
- 1 clove garlic, peeled and crushed
- 25ml madeira
- 100ml double cream
- 100ml chicken stock
- 50g butter
- 100g fresh wild mushrooms
- 1 small bunch tarragon
- Poached eggs
- French beans blanched
Method
Pre heat the oven to 200c.
Fry the chicken in butter, season and roast until golden in the oven for 20 minutes.
Put the chicken onto a serving platter to rest. Put the butter, shallot and garlic into a pan, cook gently for 2 minutes, add the madeira, wine, cream and stock to the pan and gently simmer for 5 minutes. In a separate pan fry the mushrooms in the remaining butter, add to the sauce with the tarragon and spoon over the chicken.
Serve with hot French beans and poached eggs.