Poulet saute a la lafayette
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken breasts | |
| ¼ | pounds | Butter |
| 2 | Tomatoes, peeled and diced | |
| 1 | cup | Dry white wine |
| 3 | tablespoons | Heavy cream |
| Kitchen Bouquet (for color) | ||
| Salt | ||
| Pepper | ||
| Paprika | ||
| pinch | Of cayenne | |
| 2 | tablespoons | Brandy |
| 2 | Shallots, finely chopped | |
| ½ | teaspoon | Dry tarragon |
Directions
In black iron pot (or heavy skillet) season breasts with salt and pepper and brown slowly in butter. Dissolve pan juices with brandy.
Add tomatoes, shallots, pinch of paprika and white wine, along with tarragon. Simmer until chicken is tender. Stir in cream, adding Kitchen Bouquet for color.
Serve with rice and enjoy!
Submitted By MICHAEL ORCHEKOWSKI On 08-03-95