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Ingredients
| chicken breasts: 4 breasts |
| brandy (Cognac): 4 Tbl |
| apricot jam: 3 Tbl |
| water: 1 cup |
| chicken bouillon: 1 tsp |
| Dijon mustard: 1 tsp |
| fresh tarragon: 1 Tbl (finely chopped) |
| white corn flour: 1 tsp |
| sour cream: 1/2 cup |
Apricot Brandy Chicken
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- In a large fry pan heat some oil, add chicken and brown well on both sides. Remove and set to one side.
- In the same pan add water, brandy, jam, stock and mustard stir to combine, mix a little water with the cornflour and add to sauce, stir until mixture thickens.
- Add sour cream, return chicken to pan cook for about 10-15 Min's over a low heat to cook chicken through, stir in tarragon. Remove chicken and slice thickly.
- To Serve: I served mine over celeriac mash drizzled with sauce and garnished with half an apricot.