Spice Road Spices
Artisan Spice Merchants
A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef
French Provincial style Chicken Breast with Tomato and Tarragon Vinegar.
4 x Free range chicken breasts, skin on
200g Chicken stock
6 x Roma tomatoes, seeded and diced
1 x Tablespoon tarragon vinegar - best quality
40g Butter – essential butter is cold
5 x Heaped teaspoons Spice Roads, SpiceOn Chicken Spice Seasoning Blend.
Fresh parsley - chopped
Important: Sea salt and black pepper has already been added to the spice blend.
Coat the chicken breasts with the flour, do not season. The salt and pepper are already included in the Spice Seasoning.
In a heavy pan , add the olive oil and over a low to moderate heat, seal the chicken on both sides.
Pour off any excess fat and deglaze the pan with tarragon vinegar and stir to bubble for a moment.
Add the diced tomatoes, chicken stock and the Spice Roads Spice Blend , stir and bring to the boil then add the chicken breasts and cook until slightly pink in the middle.
Remove chicken breasts and hold briefly in a warm oven – remember they will continue cooking so do not over cook in the pan.
Add the cold diced butter slowly to the pan and whisk to thicken the sauce.
Return the chicken breasts to the pan and coat with the sauce then add the chopped parsley.
Carve the breasts and serve with your choice of fresh steamed vegetables or Arborio rice.