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BREAST OF CHICKEN WITH TARRAGON SAUCE
6
chicken breasts, skinned and fat removed
1-1/2 oz (45 g)
butter
salt and pepper
1pkg.
Volute sauce
4 oz (120 g)
white wine
1
bay leaf
1/4 tsp. (1 ml)
dried thyme
1tsp. (5 ml)
35% cream
fresh tarragon
Make the Volute as per package directions. Add the white wine, bay
leaf, dried thyme and 35% cream to the sauce. Mix and set aside.
Rub the inside of the ceramic casserole with 1/2 the butter.
Season the chicken breasts with salt and pepper and place them in
the ceramic casserole.
Cover the chicken breasts with the sauce and add the remaining
butter.
Cover and cook on low for 3 hours.
When serving, garnish with fresh tarragon.
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