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Tarragon Sauce with Beer for Chicken
Creamy beer & tarragon sauce recipe, perfect for crispy chicken!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 people
Calories per serving 532 kcal
Ingredients
- 2 large fresh chicken breasts with skin
- ½ cup chicken stock (120 ml)
- ½ cup Belgian dark ale (120 ml)
- 6 sprigs fresh tarragon
- ½ cup cream (120 ml)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- pepper
- salt
Instructions
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Season the chicken breasts on both sides with some pepper and salt. Add the olive oil and half of the unsalted butter to a medium non-stick pan and place it over high heat. As soon as the butter has nicely melted, add the seasoned chicken breasts skin side down.
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Quickly sear and brown the chicken for about 3 to 4 minutes until the skin is nicely golden. Then flip the chicken over and cook them for another 4 minutes the other side.
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Then remove the chicken from the pan and place it on an oven tray. Place the chicken in a preheated oven at 356°F (180°C) for 12 to 15 minutes until cooked through.
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In the meantime place the pan you baked the chicken in back over medium-high heat. Don’t wipe it clean. Pour in the chicken stock and the beer.
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Bring the chicken stock to a rolling boil and let it reduce for a couple of minutes until half has vaporized. Chop the fresh tarragon up and add it to the pan.
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Stir and season with a little pepper and salt. Then pour in the cream.
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Stir well again, turn the heat low and let the sauce simmer for 3 to 4 more minutes. Divide the baked chicken breasts over plates and drizzle with the tarragon cream sauce. Serve hot.