Directions:
- Season the flour with salt and pepper to taste and coat the chicken; reserve the flour not used for sauce later.
- Brown the chicken in some butter and sprinkle the shallots over the chicken and simmer for a few minutes.
- Add the chicken stock, wine, bay leaf, thyme, parsley and tarragon; cover and simmer chicken parts for about 25 minutes, if using whole chicken, simmer about 45 minutes or until tender, turning frequently.
- Remove from pan and keep hot.
- To the pan juices add the cream and grated cheese, and any flour not used in coating the chicken.
- Simmer over low heat until sauce is thick.
- Strain sauce over the chicken and garnish with tarragon leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 987.72 Kcal (4135 kJ) | ||
| Calories from fat | 586.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.21g | 100% | |
|---|---|---|---|
| Cholesterol | 335.41mg | 112% | |
| Sodium | 528.93mg | 22% | |
| Potassium | 1081.98mg | 23% | |
| Total Carbs | 24.65g | 8% | |
| Sugars | 11.91g | 48% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 68.09g | 136% | |
| Vitamin C | 16.9mg | 28% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 5.4mg | 30% | |
| Calcium | 164.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 178.11 Kcal (746 kJ) | ||
| Calories from fat | 105.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.76g | 100% | |
|---|---|---|---|
| Cholesterol | 60.48mg | 112% | |
| Sodium | 95.38mg | 22% | |
| Potassium | 195.11mg | 23% | |
| Total Carbs | 4.44g | 8% | |
| Sugars | 2.15g | 48% | |
| Dietary Fiber | 0.48g | 11% | |
| Protein | 12.28g | 136% | |
| Vitamin C | 3.1mg | 28% | |
| Iron | 1mg | 30% | |
| Calcium | 29.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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