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.
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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!)
Ingredients:
- 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)
Directions:
- 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!
Karen
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