{Super Simple} Dijon chicken in white wine sauce with tarragon and a dash of brandy.

M esdames et messieurs, if you like French now and then, this little chicken in white wine sauce will suit you very much. By no means do I want to conceal from you that this is a recipe that is as simple as it is delicious. All you need is a pan, a few simple ingredients, virtually no cooking experience, just under half an hour of time - et voila le travail! Fresh tarragon provides for the little touch of extravagance. And a shot of brandy gives the whole thing a little something.

You want it too? Then perhaps I can tell you that the enjoyment of using a organic maize chickens can be decisively influenced here. But of course it's up to you, is not it?

And now, hurry to the pan right away, play chansons on a medium of your choice, simmer and then dunk a piece of warm, crunchy baguette into it delicate soups. Not true - life can be so beautiful.

Enjoy it!


Geberatene Mushrooms #recipe | GourmetGuerilla.de

 Dijon mustard | GourmetGuerilla.com  tarragon | GourmetGuerilla.com Brandy | GourmetGuerilla.com

And here comes the super simple recipe for Dijon chicken White wine sauce with tarragon and a dash of brandy

Wash 2 chicken breast fillets with skin (and possibly with wings) and pat dry. Then season with salt and pepper and sprinkle on the skin side with some flour . Melt 1 tablespoon of butter in a pan over medium heat and fry the fillets with the skin side down for about 10 minutes until the skin is brown and crisp. Turn and sauté from the other side. Remove the meat from the pan.

250 g mushrooms (for example oyster mushrooms and mushrooms) rub with a brush or kitchen towel if necessary. Halve or cut into thin slices. Turn up the temperature of the pan and fry the mushrooms in the frying fat until they are golden brown. 1 onion and 1 clove of garlic peel, cut into fine strips, add to the mushrooms and stir until well smelled.

For the white wine sauce deglaze the mushrooms with 250 ml white wine and pour in 250 ml chicken broth . Mix 2 generous El Dijon mustards and 1 tablespoon of tarragon , season with salt and pepper and simmer for about 10 minutes.

The chicken with Place the skin side up in the pan and simmer for another 10 minutes.

Place the chicken on a plate. Season the white wine sauce with salt and pepper and with 1 tablespoon of maple syrup and 1 shot of brandy (about 1-2 spoons) and pour the chicken over it

Serve with baguette or long grain rice.

Tip 1: If you have a rather small skillet, fry the mushrooms best in 2 portions. It takes a little bit longer, but makes sure the mushrooms are really fried brown and not just limp in their own water.

Tip 2: If chicken and white wine sauce are left over, be sure to remove the chicken from the sauce and keep it cool - otherwise the skin will become moldy.Heat the sauce in a small pot.

Dijon Chicken in White Wine Sauce with Tarragon and a Splash Brandy # Recipe | GourmetGuerilla.comDijon chicken in white wine sauce with tarragon and a splash brandy recipe | GourmetGuerilla.com

By the way, here are some other delicious chicken recipes.