Chicken filet with tarragon sauce

Ingredients

Directions

1. 1

   Wash the asparagus, cut off the woody ends. Cut thick asparagus spears in half lengthwise. Wash the meat, dab dry and season with salt, pepper and paprika. Heat 1 tablespoon of oil in a frying pan.

2. 2

   Fry the chicken fillets for about 8 minutes, turning them over. In the meantime heat 1 tablespoon of oil in another large frying pan. Fry the asparagus in 2 portions for 4-5 minutes and season with salt. Wash tarragon, shake dry and chop half of the leaves into small pieces.

3. 3

   Peel and finely dice the shallot. Melt butter in a small pot. Sauté the diced shallots for about 1 minute, then deglaze with white wine, cream and stock. Add whole tarragon leaves and simmer for about 3 minutes.

4. 4

   Puree the sauce and thicken with sauce thickener. Bring to the boil and season to taste with salt, pepper and possibly a little sugar. Remove meat from the pan and cut into slices. Arrange asparagus spears and chicken fillets and drizzle with the sauce.

5. 5

   Cut the remaining tarragon into strips and sprinkle over the sauce.