Chicken breast in tarragon cream sauce with potato gratin and peas

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Directions

1. 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. 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 the oil in a pan and fry the chicken fillets all around for about 12 minutes

3. 3

   In the meantime peel and finely dice the shallots. Heat 1 tablespoon butter in a pot. Sauté half of the shallots for about 10 minutes. After about 4 minutes add peas and stock. Season to taste with salt and pepper

4. 4

   For the sauce, heat 1 tablespoon of butter in a saucepan. Sauté the remaining 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, peas and sauce on plates and garnish with tarragon

5. 5

   Preparation time approx. 1 hour 10 minutes

Nutrition Facts

KCAL
910 kcal

CARBS
44 g

FATS
56 g

PROTEINS
50 g