Thursday, January 22, 2015

Chicken breasts with tarragon and Tokay sauce, on a bed of fresh sweet corn

A very tasty and satisfying dish of my own invention, which makes a fantastic summer meal and is very quick and easy to make. And with that tarragon and Tokay flavour, unusual and intriguing too! For those who don't know Tokay, it is an excellent fortified wine usually served as an aperitif. Originally from Hungary, it's made in lots of other places too now, including Australia, where Buller in Victoria make a very good version of it--you should be able to buy it in big wine shops such as Dan Murphy's, or others.
For two people, you need: two corn-fed chicken breasts, breadcrumbs, one beaten egg, chopped French tarragon, 1/4 cup Tokay, 1 tablespoon sour cream, 1 teaspoon flour, some chopped onion, couple garlic cloves, two cobs sweet corn, a little salted butter, salt, pepper, some water, vegetable oil for frying.
First, crumb the chicken breasts--dipping first in the beaten egg, then rolling in breadcrumbs(to which salt and pepper have been added) till well-covered.Heat a frying pan and when the oil is hot, put in the chicken breasts. Cook till completely done(test with a fork to make sure no pink juices come out). Meanwhile take the two raw corn cobs and cut off all the kernels, slicing down with a knife. Place the kernels in a pan together with some salted butter, salt, pepper, and a tablespoon of water. Cover and cook over a gentle heat for around 1-2 minutes. (The corn takes hardly any time to cook).
When chicken breasts are done, them them out of the pan and keep warm while you make the sauce in the same pan. To the cooking juices, add the teaspoon flour, then the Tokay, stir till thick. Add the sour cream, and around 1 tablespoon water. Stir and season with salt and pepper, then add tarragon. Take the sauce off the heat. Put the corn in the serving dish then on top place the chicken breasts and pour the sauce on top. Bon app├ętit!

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