Italian Meat - Poultry and Game Recipes - Chicken with Tarragon and Cheese Sauce (Pollo con Salsa di Dragonella e Besciamella al Formaggio) Recipe

Ingredients

• 75 g/3 oz/1/3 cup butter

• 4 chicken breasts, skin removed

• 150 g/5 oz/1 1/4 cups Parmesan cheese, grated

• 15 g/1/2 oz/1 tbsp plain (all-purpose) flour

• 250 ml/8 fl oz/1 cup chicken stock

• 30 ml/2 tbsp white wine

• 5 ml/1 tsp mustard

• 30 ml/2 tbsp chopped fresh tarragon

• 150 ml/2/3 cup single (light) cream

• Salt and freshly ground black pepper

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Method:

1. Melt half the butter and fry (sauté) the chicken for 10 minutes until golden brown.

2. Slit each chicken breast down the length to form a pocket opening and place 15 ml/1 tbsp cheese into each. Place in an ovenproof dish.

3. Melt the remaining butter and add the flour. Cook for 1 minute and remove from the heat.

4. Gradually stir in the stock and white wine and bring to the boil.

5. Simmer until the sauce thickens and stir in the mustard, tarragon and remaining cheese. Remove from the heat and stir in the cream.

6. Pour the sauce over the chicken breasts and place in a preheated oven at 190°C/375°F/gas mark 5 for 20 minutes. Serve immediately.