Thursday, October 2, 2014

Sauteed Chicken Breast with Tarragon Sauce

In the basic food prep course at Alvin Community College, our culinary arts program teaches our students fundamental techniques, like how to saute.  The class is set up to introduce skills and then build on them as new competencies are introduced.
Last night, the class utilized the previous competencies of making saffron rice pilaf, glazed carrots and the making of veloute based soups.  The class made saffron rice pilaf, glazed carrots and made veloute sauce.  They then sauteed a boneless chicken breast and used the fond in the pan as they made tarragon sauce to go with the chicken.
This is what their plate looked like at the end of the night.  (The recipe follows).

Supremes A’lestragon
Yield: 4 servings

4 ea                  Chicken supreme
Salt, to taste
Pepper, to taste
Flour, as needed
4 tsp                 Shallots, minced
8 oz                  Wine, white, dry
8 oz                  Chicken velouté
4 oz                  Cream
2 tsp                 Tarragon

Dry the chicken breasts thoroughly (skin on or off) and dredge in flour.
Cook chicken according to the principles of sautéing in clarified butter.
Remove chicken from pan and keep warm.
Degrease pan and sauté shallots until they are translucent.
Deglaze pan with the white wine, add tarragon and reduce until au sec.
Add the velouté, and cream.
Reduce to Nappe.
Adjust seasoning.

Nappe chicken with sauce.

I hope you enjoy.
Until next time.
Bon Appetit Y'all
Chef Leslie Bartosh

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