John Myers
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Baked Pesto-tomato-chicken on Tarragon Sauce
The perfect baked pesto-tomato-chicken on tarragon sauce recipe with a picture and simple step-by-step instructions.
Tarragon sauce
- 1 tbsp Sunflower oil
- 0,5 Chopped onion
- 0,5 Garlic cloves chopped
- 50 ml White wine dry
- 50 ml Noilly Prat
- 100 ml Chicken stock
- 100 ml Cream
- 1 tbsp Dried tarragon
- 1 tbsp Ice-Cold pieces of butter
- 1 tsp Food starch
- 2 Splash Lemon juice
- Salt and pepper
Chicken breast fillets
- 3 Chicken breast fillet
- 1 tbsp Clarified butter
- Salt and pepper
- 6 tsp Pesto green
- Half-Dried tomatoes, pickled
- 125 g Mozzarella
Tarragon sauce
- Sweat the onions and garlic in oil for 2 minutes. Deglaze with white wine and Noilly Prat. Top up with the stock and cream, sprinkle with the tarragon. Bring to the boil and mix briefly with the cold butter. If necessary, thicken with 1 teaspoon of mixed cornstarch. Season with lemon juice, salt and pepper.
Chicken breast fillets
- Fry the fillets in clarified butter for 5 minutes over medium heat until golden brown on all sides. Remove, season with salt and pepper on all sides and make a few deep parallel cuts across each fillet, but don’t cut all the way through. Spread some pesto into the incisions and insert a piece of half-dried tomato. If you like, you can spread more pesto on top of the fillet. Put the peppered meat back into the (ovenproof) pan or a buttered casserole dish and cover with mozzarella slices. Bake at 180 ° C in a preheated oven for 12-15 minutes.
Fits to…
- Rice, pasta or baguette.
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