Photo: Lily Banse
Pan-fried chicken with tarragon and white wine sauce and saffron rice
21 ingredients
30 min + 1 hr
Serves 1
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This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
Estimated Nutrition (whole recipe, rough)
711
Calories
39g
Protein
35g
Fat
55g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 free-range chicken breast
- 200ml/7fl oz hot chicken stock
- 100ml/3fl oz dry white wine
- 1 shallot
- 250ml/9fl oz double cream
- handful chopped fresh tarragon
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
- few strands saffron
- 1 tbsp water
- 2 tbsp unsalted butter
- 55g/2oz basmati rice
- 3-4 cardamom
- 110ml/3½fl oz boiling water
- 1 tbsp butter
- 1 tbsp olive oil
- 1 garlic
- 5-6 chestnut mushrooms
- 1 tbsp double cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes