Chicken with estragon and yogurt

Name: Chicken with estragon and yogurt
Yield: 4
Ingredients: 4 boneless chicken breasts (1.2 kg) without skin; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 tablespoons butter; 1 1/2 tablespoons olive oil; 2 cups water (480 ml); 1 medium onion, finely chopped; 1 clove garlic, minced; 2 tablespoons all-purpose flour; 2 tablespoons tomato puree; 1 chicken bouillon cube or hen bouillon cube dissolved in 1 1/2 cups hot water (360 ml); 1 1/2 teaspoons dried estragon; 1 pot of natural yogurt (200 g); 1/3 cup grated Parmesan cheese (35 g) for sprinkling

1
4 boneless chicken breasts (1.2 kg) without skin
2
1/2 teaspoon salt
3
1/2 teaspoon black pepper
4
1 1/2 tablespoons butter
5
1 1/2 tablespoons olive oil
6
2 cups water (480 ml)
7
1 medium onion, finely chopped
8
1 clove garlic, minced
9
2 tablespoons all-purpose flour
10
2 tablespoons tomato puree
11
1 chicken bouillon cube or hen bouillon cube dissolved in 1 1/2 cups hot water (360 ml)
12
1 1/2 teaspoons dried estragon
13
1 pot of natural yogurt (200 g)
14
1/3 cup grated Parmesan cheese (35 g) for sprinkling

Ingredients

1
4 boneless chicken breasts (1.2 kg) without skin
2
1/2 teaspoon salt
3
1/2 teaspoon black pepper
4
1 1/2 tablespoons butter
5
1 1/2 tablespoons olive oil
6
2 cups water (480 ml)
7
1 medium onion, finely chopped
8
1 clove garlic, minced
9
2 tablespoons all-purpose flour
10
2 tablespoons tomato puree
11
1 chicken bouillon cube or hen bouillon cube dissolved in 1 1/2 cups hot water (360 ml)
12
1 1/2 teaspoons dried estragon
13
1 pot of natural yogurt (200 g)
14
1/3 cup grated Parmesan cheese (35 g) for sprinkling

Directions

1
In a bowl, season the chicken breasts with salt and black pepper. Reserve
2
Heat the butter with olive oil in a large frying pan over high heat, about 1 minute
3
Add the reserved chicken and fry, stirring occasionally with a wooden spoon, until it starts to brown, about 3 minutes
4
Pour in 1 cup of water (240 ml), scrape the bottom of the pan well, and cook until the chicken is golden brown, about 20 minutes
5
Remove the chicken and reserve it in the bowl used for seasoning
6
Add the onion and garlic to the frying pan and sauté, stirring occasionally with a wooden spoon, until the onion is soft, about 1 minute
7
Add the flour and tomato puree, mix well, and gradually add the chicken bouillon cube, stirring constantly, until you get a thick sauce, about 2 minutes
8
Place the reserved chicken in the frying pan, cover, reduce heat to low, and cook, scraping the bottom of the pan occasionally and adding the remaining water slowly, until the chicken is tender, about 25 minutes
9
Remove from heat
10
Add the estragon and yogurt and mix well
11
Transfer to a serving dish, sprinkle with Parmesan cheese, and serve immediately
12
849 calories per serving