Today is France’s National Day ~ Bastille Day ~ and we are going out to watch the fireworks tonight at St Georges de Didonne near Royan; they always have an amazing show right on the beach by the Gironde Estuary.
The fireworks start at 11pm and we have friends coming over for a light meal before we go out ~ this is what I plan to make, a fabulous quick French style chicken dish with organic chicken breasts, crème fraiche and tarragon ~ this dish is also wonderful for people who are following the low carb diet from The Pig to Twig diet books.
Très Rapide French Summer Tarragon Chicken
This is great when served with creamed spinach and if you are eating carbs, crusty bread for juice mopping! For lunch I am making a Mouclade ~ a creamy mussels recipe with saffron ~ more on that later! Okay, time to go, here is my recipe for Très Rapide French Summer Tarragon Chicken.
A simple supper or luncheon recipe that can be whipped up in a trice! Organic chicken breasts that are diced and then sautéed with fresh tarragon and crème fraiche with just a hint of lemon juice! This can be made in less than 15 minutes from prep to plate, making it an ideal recipe for busy bees or couch potatoes! I love this served with a simple selection of salad leaves and herbs dressed with a classic French dressing. Do try to use fresh tarragon, I have not tried this with dried, but imagine that it will not be as zingy and fresh. This is not necessarily a summer recipe, but my tarragon is in season at the moment, the sun is out and therein a recipe name was born! Bon appétit!
(Serves one person – can be increased with ease for more diners!)
- 1 teaspoon butter
- 1/2 teaspoon nut oil, such as walnut oil
- 1 chicken breast, boned ( with skin or skinless)
- 1 tablespoon chopped fresh tarragon leaves
- creme fraiche, to taste
- lemon juice, to taste
- salt & freshly ground black pepper
- fresh tarragon leaves ( to garnish)
- Cut your chicken breast into smallish pieces, I like to cut mine into fingers about 1/2″ wide and 3″ long — you can also dice it into cubes if you wish.
- Heat the butter and oil until sizzling but not brown, add the chopped tarragon and chicken pieces immediately (skin side down if using chicken with skin) and cook for 3 to 4 minutes until the chicken is sticky and a nice caramel colour; the butter will have browned by now, but that is fine as long as it does not burn. Turn the chicken over and cook another 1 to 2 minutes.
- Add some crème fraiche to your own requirements – I use about 2 tablespoons, but you can add more later. Allow to bubble for about 2 minutes and then add some lemon juice to taste. Season with salt and pepper and adjust the consistency if you want it creamier.
- Serve with fresh tarragon leaves scattered over the top and a side salad with French dressing. Bon appétit!
See you all later with Bastille Day gossip, photos and more recipes!