Cook off-APRIL-Tarragon Chicken with Lime and Creme Fraiche

[Northern Lass]

Scuse me ms Mally you aint won yet!!

[mallosa]

need the recipe for the winning dish please too ladies!

Sorry, misread it ! I'll remove until voting finished

[Northern Lass]

Come on you lot Vote!!

and don't forget all you existing members and new ones do have a go
we have had some really good recipes!

So this vote closes at 8pm tonite
and then we cook this from 23 April to end of April

and report back beg of May our views!

[mallosa]

O'k..putting this on before the Queen of Waffle starts


Tarragon Chicken with Lime and Creme Fraiche

Serves 4

60g (2ozs) butter, softened
grated zest of 1 lime and juice of 2 limes
4 skinless, boneless chicken breasts
1tbsp chopped fresh tarragon
salt and black pepper
1 tbsp water
150ml (1/4 pint) low-fat creme fraiche
lime segments and fresh tarragon to garnish

1) Put the butter into a bowl, and beat in the lime zest. Prepare the chicken breasts (see below)
2) Put the chicken breasts into a roasting tin. Sprinkle with the lime juice, tarragon, and salt and pepper to taste,
and bake in a preheated oven at 200C (400F, Gas 6) for 20 minutes or until chicken is cooked through.
3) Transfer the chicken breasts to warmed serving plates and keep warm.
4) put the tin on top of the stove, add the measured water to the cooking juices, stirring to dissolve the sediment,
and bring to the boil, stirring for 1-2 minutes. Stir in the creme fraiche and heat gently until warmed through.
5) Serve the chicken with the suace, and garnish each serving with the lime segments and fresh tarragon.

Prepare Chicken breasts:

Make 3-4 deep diagonal cuts in each chicken breast with a sharp knife.
Spread the top of each breast (no comment) with one-quarter of the lime butter

Serve with vegetables of your choice and - enjoy!

[Northern Lass]

So we have a winner!

It is Mally with her

Tantrum of Chicken lined with a French Cream

thanks for posting the recipe Mally

I can't wait to cook this...



emm who is queen of Waffle

[mallosa]

Tut! She doesn't know Anyone guess?

[Northern Lass]

Tut! She doesn't know Anyone guess?

Is it Rob!
it is isnt it!
He is like an empty barrel
Worse than Winnie and she is bad!
If she is not ponitificating a la francais then she is talking twaddle in English
it does ones ead in!

[Rob]

Ma belle Winnie charmante!
Je la manque vous savez, je me demande qu'elle fait à ce moment ?
Winnie mon amour!!

[peterd]

Tut! She doesn't know Anyone guess?

is it the fat lady singing in wolvie shower

[mallosa]

[Northern Lass]

Tarragon Chicken with Lime and Creme Fraiche

Serves 4

60g (2ozs) butter, softened
grated zest of 1 lime and juice of 2 limes
4 skinless, boneless chicken breasts
1tbsp chopped fresh tarragon
salt and black pepper
1 tbsp water
150ml (1/4 pint) low-fat creme fraiche
lime segments and fresh tarragon to garnish

1) Put the butter into a bowl, and beat in the lime zest. Prepare the chicken breasts (see below)
2) Put the chicken breasts into a roasting tin. Sprinkle with the lime juice, tarragon, and salt and pepper to taste,
and bake in a preheated oven at 200C (400F, Gas 6) for 20 minutes or until chicken is cooked through.
3) Transfer the chicken breasts to warmed serving plates and keep warm.
4) put the tin on top of the stove, add the measured water to the cooking juices, stirring to dissolve the sediment,
and bring to the boil, stirring for 1-2 minutes. Stir in the creme fraiche and heat gently until warmed through.
5) Serve the chicken with the suace, and garnish each serving with the lime segments and fresh tarragon.

Prepare Chicken breasts:

Make 3-4 deep diagonal cuts in each chicken breast with a sharp knife.
Spread the top of each breast (no comment) with one-quarter of the lime butter

Serve with vegetables of your choice and - enjoy!

So moving on.....

This is the recipe we are cooking for APRIL

so from say 23 April to End of April and report back beg of May

that gives us all time to buy the stuff too!....

looking forward to it!

[Northern Lass]

Rite you lot someone talk to me!

When are you doing this recipe....?

Hope you got your ingredients?

I am doing mine on Saturday and I really am looking forward to it

What do we serve this with? Besides a smile

I am thinking crunchy salad and new potatoes

give me some ideas folks

[dianel]

Thinking about doing East/West meld and serving it with coconut rice.

[Rob]

This recipe sounds delightful!
Who's idea was it? Carol?
Great stuff Carol!! She's good isn't she!!
I'm going to do this with new potatoes.Volendammers!! With a delicious salad of lettuce,radish,cucumber(just a bit cos i get heartburn) tomato,may be boiled egg or sardines.Don't know yet,still undecided but getting your greens to taste out of this world is difficult but drizzling a delicious homemade dressing over salad makes it something to savor.
VinaiGreat!!!
Vinaigrettes can be as basic as mixing together oil, vinegar and salt. From there, build flavor with herbs, spices, shallots and garlic. Play with oils and vinegars, olive, walnut, peanut or hazelnut oils; and balsamic, Champagne, and sherry vinegars or citrus juice.
Hmmm can't wait i'm going to do it saturday as well Northern Lady!!

[Northern Lass]

Thinking about doing East/West meld and serving it with coconut rice.

wot is an East /West Meld?

like the sound of coconut rice