Chicken filet in tarragon mustard sauce

Name: Chicken filet in tarragon mustard sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Chicken breasts (approx. 400 g each); 4 Shallots; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Heads Romanesco; 1 TABLESPOON Orange juice; 1 heaped Tsp flour; 1 glass (400 ml) Poultry stock; 2-3 TEASPOONS Dijon mustard; 1/2 Pot of tarragon; 2 TABLESPOONS Fresh cream; 3 TABLESPOONS flaked almonds; 2 TABLESPOONS Butter; 7-10 Tbsp Orange peel strips and tarragon

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Chicken breasts (approx. 400 g each)
4 Shallots
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Heads Romanesco
1 TABLESPOON Orange juice
1 heaped Tsp flour
1 glass (400 ml) Poultry stock
2-3 TEASPOONS Dijon mustard
1/2 Pot of tarragon
2 TABLESPOONS Fresh cream
3 TABLESPOONS flaked almonds
2 TABLESPOONS Butter
7-10 Tbsp Orange peel strips and tarragon

Directions

1
Wash chicken breasts. Remove fillets from the bone with the skin. Peel and finely dice the shallots. Heat oil in a pan. Fry the fillets on each side until golden brown. Season with salt and pepper and fry for about 12 minutes.
2
In the meantime, clean Romanesco, wash it and divide it into small florets. Cook in boiling salted water for about 7 minutes, drain. Fry the shallots briefly in the frying fat, season the fillets with a few drops of orange juice, remove.
3
Dust the shallots with flour. Add the stock while stirring continuously, bring to the boil. Season to taste with salt, pepper and mustard. Chop tarragon, stir in. Refine with crème fraîche. Roast the flaked almonds in a pan without fat, add butter and melt.
4
Romanesco in it. Arrange fillet, vegetables and sauce on plates. Garnish with tender orange peel strips and tarragon leaves.