France chiken
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Ingredients
1 1/2 pounds baby Yukon gold potatoes 1 cup frozen whole green beans 2 tablespoons olive oil, divided 2 tablespoons chopped fresh parsley 1 tablespoon Dijon mustard 1 tablespoon cider vinegar 1/2 teaspoon salt, divided Freshly ground black pepper 4 (5-ounce) skinless, boneless chicken breasts 2 tablespoons all-purpose flour 1 large shallot, finely chopped (about 1/2 cup) 1/4 cup fresh lemon juice 1/2 teaspoon dried tarragon
Method
To begin your chicken casserole, heat the oven to 160°C or Gas Mark 3. Heat half the butter in a casserole dish, add half the chicken, season and fry for about 10 mins, until browned. Remove the meat from the casserole with a slotted spoon, discard the cocktail sticks and reserve. Add the remaining butter to the casserole and fry the rest of the chicken for 20 mins, until evenly browned.
In another pan, dry-fry the lardons until crispy. Set aside. Fry the onion and leeks, to soften slightly.
Combine all the chicken, the lardons, onion and leeks in the casserole dish. Pour over the wine and stock. Add the mushrooms. Cover the dish and cook in the oven for 40 mins, until the chicken is tender.
Add the rest of the ingredients to the casserole. Heat on the hob and stir until the sauce has thickened slightly.
Finally Steap Tacke a deep paan and aad all the ingredients and cookies 10 to 20 minute
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French Chicken Recipes to Make Right Now
Ingredients
1 1/2 pounds baby Yukon gold potatoes 1 cup frozen whole green beans 2 tablespoons olive oil, divided 2 tablespoons chopped fresh parsley 1 tablespoon Dijon mustard 1 tablespoon cider vinegar 1/2 teaspoon salt, divided Freshly ground black pepper 4 (5-ounce) skinless, boneless chicken breasts 2 tablespoons all-purpose flour 1 large shallot, finely chopped (about 1/2 cup) 1/4 cup fresh lemon juice 1/2 teaspoon dried tarragon
Method
To begin your chicken casserole, heat the oven to 160°C or Gas Mark 3. Heat half the butter in a casserole dish, add half the chicken, season and fry for about 10 mins, until browned. Remove the meat from the casserole with a slotted spoon, discard the cocktail sticks and reserve. Add the remaining butter to the casserole and fry the rest of the chicken for 20 mins, until evenly browned.
In another pan, dry-fry the lardons until crispy. Set aside. Fry the onion and leeks, to soften slightly.
Combine all the chicken, the lardons, onion and leeks in the casserole dish. Pour over the wine and stock. Add the mushrooms. Cover the dish and cook in the oven for 40 mins, until the chicken is tender.
Add the rest of the ingredients to the casserole. Heat on the hob and stir until the sauce has thickened slightly.
Finally Steap Tacke a deep paan and aad all the ingredients and cookies 10 to 20 minute
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