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Chicken with Galliano
Base
1/4 cup flour
Salt
Freshly ground pepper
2 tsp chopped fresh tarragon or 1/2 tsp dried
4 boneless chicken breasts, skin on
2 tablespoon olive oil
Sauce
1/2 cup onion, chopped
2 tsp chopped fresh tarragon
1/2 cup orange juice
1 tablespoon balsamic vinegar
1 cup chicken stock
1/4 cup whipping cream
3 tablespoon Galliano
2 tablespoon chopped fresh chervil
If you use chicken breasts without the skin, cook them a minute or two less.
Combine flour, salt, pepper and tarragon on a plate. Lightly dust chicken with mixture. Heat oil in skillet on medium heat. Add breasts and sauté for 3 to 5 minutes per side or until golden and cooked through. Remove from skillet.
Pour off all but 1 tsp fat. Add onions and sauté for 1 minute. Add tarragon, orange juice and balsamic vinegar and bring to a boil, scraping up any bits on base of skillet. Add chicken stock, bring to a boil and reduce by half, about 8 minutes. Add cream and Galliano and reduce until slightly thickened. Add the chervil, stir well.
Return chicken to pan and reheat gently.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
