Chicken in lemon and tarragon sauce

Recipe from: 1/19/1989 12:00:00 AM
Ingredients 13
Servings 1


Serving Change
  • 4
    chicken breast portions
  • 1
    bay leaf
  • 4
    black peppercorns
  • 1
    small onion, quartered
  • 25
    dried tarragon
  • salt to taste
  • 25
    cake flour
  • 25
    butter or margarine
  • 1
    lemon, juice
  • 2
    egg yolks
  • 250
    fresh cream
  • lemon wedges and fresh tarragon sprigs for garnishing


Place the chicken breasts in a casserole and pour over sufficient cold water to just cover the meat. Add the bay leaf, peppercorns, onion, tarragon and salt. Bring to the boil, reduce the heat, cover and simmer for 30 minutes. Remove from the heat and allow the chicken portions to cool in the liquid. Skim the fat off the chicken stock. Measure 300 ml of the stock in a measuring cup. Remove the skin of each chicken portion. Melt the butter or margarine in a pan and add the cake flour. Stir until the mixture is smooth and the flour cooked. Remove from the heat and add the chicken stock slowly. Stir continuously until the mixture is smooth. Return to the heat and stir until the mixture begins to thicken. Add the lemon juice. Beat the egg yolks and cream together and stir into the warm sauce. Heat, but do not allow to boil. Remove from the heat and chill. Place the chicken on a wire rack and spoon a little of the thickened, but still liquid sauce over the meat. Arrange the chicken portions on a serving platter and garnish with lemon wedges and sprigs of fresh tarragon. Serve with a fresh salad and the remaining sauce.

Read more on: poultry


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.