Chicken filet with tarragon sauce

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 kg green asparagus
  • 4 Chicken fillets (approx. 170 g each)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 2 TABLESPOONS Oil
  • 4 Stem(s) Tarragon
  • 1 Shallot
  • 1 TEASPOON Butter
  • 2 TABLESPOONS dry white wine
  • 80 g Whipped cream
  • 125 ml Vegetable broth
  • 1-2 TEASPOONS sauce thickener
  • 125 ml Vegetable broth
  • 7-10 Tbsp Sugar

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.

Nutrition Facts

KCAL
340 kcal
CARBS
7 g
FATS
14 g
PROTEINS
43 g