Contents
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Ingredients
- 0,5 bunch Tarragon
- 2 Chicken breasts on the bone with skin; approx. 400 g each
- Salt pepper
- 2 tbsp Oil
- 2 Spring onions
- 2 tbsp Butter
- 1 tbsp Flour
- 200 ml + 2 tbsp white wine, alternatively vegetable or chicken broth
- 125 g Whipped cream
- 450 g Ersen, frozen product
- 1 tsp Sugar
Instructions
- The tarragon leaves, except for a few for garnish, pluck and chop. Cut the meat off the bone, wash and pat dry. Loosen the skin a little from the meat and spread half of the tarragon under the skin. Season the meat with salt and pepper.
- Heat the oil in a pan. Fry the fillets in it, turning, for about 12 minutes. Clean and wash the spring onions and cut into fine rings.
- Heat 1 tbsp butter, sauté the spring onions in it. Dust the flour over it and sweat it. Deglaze with 200 ml of wine and cream, bring to the boil and simmer for about 5 minutes. Stir in the rest of the tarragon and season with salt and pepper.
- Heat 1 tbsp butter in a saucepan. Add 2 tablespoons of wine and peas, simmer for about 3 minutes. Season with salt and sugar. Serve everything. Garnish with the rest of the tarragon.
- Long grain rice or boiled potatoes and mixed lettuce go well with this.
Nutrition
Serving: 100gCalories: 486kcalCarbohydrates: 12.2gProtein: 2.3gFat: 48.3g