8 fine chicken fillets (600 g)
1 tablespoon butter
2 tablespoons olive oil
1/2 cup chopped green onion
1 1/2 cups heavy cream (360 ml)
3/4 cup dry white wine (180 ml)
2 teaspoons fresh tarragon, chopped, or 1 teaspoon dried tarragon
Salt and black pepper to taste
For the sauce
2 cups Porto wine (480 ml)
6 tablespoons butter (75 g)
1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon
1 1/2 teaspoons paprika
Salt and black pepper to taste
8 fine chicken fillets (600 g)
1 tablespoon butter
2 tablespoons olive oil
1/2 cup chopped green onion
1 1/2 cups heavy cream (360 ml)
3/4 cup dry white wine (180 ml)
2 teaspoons fresh tarragon, chopped, or 1 teaspoon dried tarragon
Salt and black pepper to taste
For the sauce
2 cups Porto wine (480 ml)
6 tablespoons butter (75 g)
1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon
1 1/2 teaspoons paprika
Salt and black pepper to taste
Season the chicken with salt and black pepper. Reserve
In a large skillet, melt the butter with olive oil
Add the green onion and cook for 1 minute
Add the fillets and fry them, in medium heat, for 2 minutes per side, until they're tender
Transfer the fillets to a baking dish. Reserve
Combine the cream, wine, and tarragon in the skillet
Let it simmer for about 10 minutes, until it thickens into a sauce
Season with salt and black pepper. Reserve
Prepare the sauce: In a saucepan, heat the Porto wine over medium heat
When it starts to boil, add the butter, tarragon, and paprika
Stir and let it simmer for about 15 minutes, until the mixture reduces to 2/3 cup
Remove from heat, season with salt and black pepper, and mix vigorously with a wooden spoon or whisk
Add the chicken back to the skillet
Stir and warm over low heat for 1 minute
Serve hot, topped with the sauce
829 calories per serving
