Panfried Chicken Breast With a Cointreau And Tarragon Cream Sauce

A simple Cointreau and tarragon cream sauce to accompany chicken breasts. Onctuous, slightly sweet, unusual. And quick, too!

Panfried chicken breast with a Cointreau and tarragon cream sauce.
  • Degree of Difficulty: Very Easy
  • Cost: $$
  • Preparation Time: 5 minutes 
  • Cooking Time: 20 minutes  
  • Yields: 2 portions
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  • By: Nicolas Steenhout

Panfried chicken breasts are easy and affordable. But by themselves can become quite boring. It's nice to make a quick sauce once in a while. Here I've served the meat with mashed potatoes and brocolli, but you could use any potatoes, rice, starch you want (or skip that entirely), and any vegetable you want! Cointreau could be replaced by Grand Marnier.

 
 

Recipe

Ingredients

  • 2 Boneless, Skinless Chicken Breasts
  • 20 ml (1 tablespoon) Vegetable Oil
  • 30 g (1 oz) Butter
  • 125 ml (1/2 cup) Cointreau
  • 125 ml (1/2 cup) Heavy Cream (Whipping Cream or "35% Cream")
  • Tarragon
  • Salt, Fresh Ground Black Pepper

Use either fresh or dried tarragon. Keep in mind dried tarragon is one of the only dried herbs that is stronger than its fresh counterpart.

Preparation

  1. Heat up the oil and butter in a pan. Non-stick pans are not the ideal for this as they don't really allow for the juices to caramelise at the bottom of the pan.
  2. Season the chicken with salt and pepper.
  3. Cook the chicken breast, skin side down first.
  4. Start on high heat to create a "crust" - the meat nicely browned and crisp.
  5. Once a crust is formed, turn heat down to medium, and flip the chicken over.
  6. Finish cooking the breasts.
  7. Take the meat out of the pan and cover with tinfoil while you do the sauce.
  8. Deglaze ( Pour a liquid in a pan and rub the bottom of the pan with a spoon.) [?] the pan with the Cointreau.
  9. Reduce ( Boil down the liquid) [?] the Cointreau by half.
  10. Add the cream, bring to a boil.
  11. Add the tarragon.
  12. Reduce the sauce until it has a slightly "syrupy" consistency.

Finition

  1. Cut the chicken breasts in 5 or 7 pieces.
  2. Serve the chicken with the sauce.

Photos

Panfried chicken breast with a Cointreau and tarragon cream sauce.
Panfried chicken breast, served on a bed of mashed potatoes with brocolli, served with a cointreau and tarragon cream sauce.

Video

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2 Responses to “Panfried Chicken Breast With a Cointreau And Tarragon Cream Sauce”

  1. Looks delicious! Love the presentation!

    Comment by: Myrto - June 13th, 2010 @ 13:31

  2. I love tarragon with chicken dishes. Well, and Grand Marnier, with just about everything! Nice!

    Comment by: Cindy O - June 16th, 2010 @ 13:24

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This entry was posted on Sunday, June 13th, 2010 at 13:07 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

 
 
 

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