Chicken with Lemon & Tarragon

Ingredients

4 Large Skinless Chicken Breasts (boneless)
¼ Tsp. Saffron strands
1 Cup Boiling Water
1 Tbsp. LIRA Pure Olive Oil
2 Tbsp. Butter
1 Clove Garlic (crushed)
½ Cup Dry White Wine
1 Small Lemon (grated)
1 Tbsp. Castella Lemon Juice
1-2 Tbsp. Castella Tarragon
2 Tsp. Cornstarch
1 Egg Yolk
6 Tbsp. Sour Cream
4 Tbsp, Mayonnaise
Salt and pepper (to taste)

To Garnish:
Sprigs of fresh tarragon
Lemon twists

Method

Cut each chicken breast almost horizontally into three thin slices with a sharp knife. Season each piece with salt and pepper. Put the saffron strands into a bowl put on boiling water, until needed. Heat the oil, butter, and garlic in a heavy-based skillet. When foaming add the chicken and fry on each side until lightly colored.
Add the saffron liquid, wine, lemon rind and lemon juice, and half the tarragon. Bring to a boil, lower the heat and simmer for about 5 minutes, until the chicken is tender. Remove the chicken with a slotted spoon and place on a serving dish in overlapping slices. Set aside to cool. Boil the remaining juices in the skillet for 3-4 minutes to reduce slightly.
Blend the cornstarch, egg yolk, and cream together in a bowl. Whisk in a little of the cooking juices, then pour the mixture into the skillet, and heat gently, stirring continuously until thickened and just barely simmering. Remove from the heat, adjust the seasoning, and pour into a bowl. Cover and set aside until cool. Beat the mayonnaise and remaining fresh tarragon into the sauce and spoon it over the chicken. Cover and chill thoroughly. Garnish with sprigs of fresh tarragon and lemon twists.

Courtesy of: Classic Chicken Recipes

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Chicken with Lemon & Tarragon

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