Pour away any excess fat from the roasting tin or saute pan, place it over the heat and add a glass of white wine. Scrape away at the ju ices in the bottom of the pan with a wooden spatula, then add 2 table spoons of Dijon mustard and 250ml/8fl oz chicken stock, plus the torn leaves from 2 sprigs of tarragon. Bring to the boil, stirring. Simmer for 1 minute, then add 2 deseeded and chopped tomatoes and a teaspoon of white wine vinegar. Adjust the seasoning and serve with the meat.
To make a good sauce for reheating cold poultry and meat, add 150ml/X pint creme fra1Che or single cream to the sauce above, after adding the tomatoes and vinegar, and simmer briefly. Pour the sauce over the slices of meat and reheat in a covered dish in the oven. Eat with rice or mashed potato.
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|Serving Size: 1 Serving (656g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 66 (22%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 15.2mg||5 %|
|Sodium 1072.4mg||37 %|
|Potassium 693.7mg||18 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 22.1g|
|Protein 14.4g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 303
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