Chicken breast in tarragon cream sauce with potato gratin
easy
60 mins
60 mins
Ingredients
- 800 g mainly waxy potatoes
- 1 Garlic clove
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 375 g Whipped cream
- 100 g Gruyère cheese
- 1 Small pot of tarragon
- 2 Chicken breasts on bone with skin (à approx. 400 g)
- 2 TABLESPOONS Sunflower oil
- 2 Shallots
- 1 TABLESPOON Butter
- 1 TABLESPOON Flour
- 200 ml dry white wine
- 7-10 Tbsp Grease
Directions
- 1
Peel the potatoes, wash them thoroughly and cut or slice them very thinly. Halve the garlic. Rub 4 small gratin dishes in order with garlic and grease them. Place potatoes in layers in a fan shape and season each layer lightly with salt and pepper. Add 250 g cream evenly. Coarsely grate the cheese and spread on the potatoes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes
- 2
Wash tarragon, shake dry. Pluck the leaves from the stalks, except for something to garnish. Cut the meat from the bone, wash and pat dry. Separate skin from flesh in pockets. Spread half the tarragon as evenly as possible under the skin. Season with salt and pepper. Heat oil in a pan and fry chicken fillets all around for about 12 minutes
- 3
For the sauce, peel and finely dice the shallots. Heat butter in a pot. Sauté the shallots for about 5 minutes. After about 3 minutes dust with flour. Add white wine and 125 g cream while stirring, bring to the boil and simmer for about 5 minutes while stirring occasionally. Finely chop the remaining tarragon. Season sauce with salt and pepper. Puree finely with a hand blender and season with tarragon. Cut the meat into slices. Arrange gratin, meat and sauce on plates and garnish with tarragon
Nutrition Facts
830 kcal
32 g
54 g
46 g
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