PERNOD CHICKEN
Tarragon and Chicken are lifelong friends - now with Pernod for an added kick! Herbs can be dried or fresh.
Provided by neilporter
Categories Chicken Breast
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Place all ingredients except cream and pernod into a casserole dish and cook in the oven at 190 C for about 25 minutes or until chicken is cooked through.
- Drain liquid through a sieve into a saucepan. Cover chicken to keep warm.
- Reduce the liquid slightly, then add the cornflour (mixed with a little water) and the pernod.
- Lower the heat and add the cream - do not boil after adding cream or it might split.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 499.4, Fat 27.1, SaturatedFat 10.4, Cholesterol 128.3, Sodium 344.5, Carbohydrate 11.4, Fiber 0.8, Sugar 3.4, Protein 35.7
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