Tender chicken fillets in tarragon sauce

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
3 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 2
  • 100 g Sweet peas
  • 3-4 Stem(s) Tarragon
  • 1 small onion
  • 100 g Rice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 (approx. 250 g) small chicken fillets
  • 1 TEASPOON Oil
  • 75 g frozen peas
  • 1 glass (200 ml) Vegetable stock
  • 1 TEASPOON Flour
  • 2 TABLESPOONS Light cream

Directions

  1. 1

    Wash and clean the sugar snap peas. Wash tarragon, shake dry, pluck off the leaves and chop coarsely if necessary. Peel and finely chop the onion.

  2. 2

    Cover the rice and cook in about 1/4 l boiling salted water for about 20 minutes.

  3. 3

    Rinse meat and pat dry. Heat oil in a coated pan. Fry the meat in it for 4-6 minutes on each side until golden brown. Season with salt and pepper. Take out.

  4. 4

    Meanwhile, bring the mangetout and frozen peas to the boil in vegetable stock, cover and cook for 2-3 minutes. Pour off, catching the stock in the process.

  5. 5

    Sauté onion in the frying fat. Dust with flour and sauté lightly while stirring. Add the stock while stirring, bring to the boil and simmer for about 5 minutes. Stir in crème légère and tarragon, bring to the boil briefly.

  6. 6

    Season to taste with salt and pepper. Heat peas, snow peas and meat in the sauce again. Add the rice.

Nutrition Facts

KCAL
410 kcal
CARBS
51 g
FATS
6 g
PROTEINS
35 g