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Chicken strips with tarragon sauce

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Ingredients for 4 servings:

  • 800 g chicken breast
  • 2 m.-large shallot(s)
  • ½ bunch tarragon, possibly parsley
  • 2 tbsp clarified butter
  • 100 ml white wine, dry
  • 100 g crème fraîche
  • 100 g cream
  • 1 pinch of mustard

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a quick, tasty meal, with the food you also score points with guests

Cut the chicken fillets into thin strips, finely chop the shallot, and chop the tarragon leaves, not too finely. Heat the clarified butter in a pan until very hot and brown the meat. Briefly fry the shallot and tarragon. Add the cream, wine, and crème fraîche. Season with mustard, salt, and pepper. Serve with rice or white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chicken strips with tarragon sauce

Singles Dinner No. 48