Chicken filet in tarragon sauce and caramel carrots

Name: Chicken filet in tarragon sauce and caramel carrots
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 250 g small bunches of carrots; 2 Chicken filets; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 50 g Sugar; 75 ml white balsamic vinegar; 1 small onion; 1 TEASPOON Flour; 100 g Whipped cream; 200 ml Poultry stock (glass); 5-6 Stem(s) Tarragon; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

250 g small bunches of carrots
2 Chicken filets
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
50 g Sugar
75 ml white balsamic vinegar
1 small onion
1 TEASPOON Flour
100 g Whipped cream
200 ml Poultry stock (glass)
5-6 Stem(s) Tarragon
baking paper

Directions

1
Clean the carrots, peel them if necessary (leave some tender green) and wash them. Wash the meat and dab dry. Heat 1 tablespoon of oil in a frying pan. Fry the meat for 5-6 minutes on each side.
2
Season with salt and pepper.
3
Heat 1 tablespoon of oil in a second pan. Fry the carrots for about 2 minutes, turning them over. Sprinkle with sugar and caramelise while turning until golden brown. Deglaze with 75 ml water and vinegar. Bring to the boil and simmer over medium heat for about 5 minutes.
4
Peel and finely chop the onion. Remove meat from the pan and keep warm. Sauté onion in hot frying fat. Dust with flour and sauté lightly while stirring. Deglaze with cream and stock and simmer for about 10 minutes.
5
Season with salt and pepper.
6
Wash tarragon and shake dry. Chop roughly and add to the sauce, season with salt and pepper. Arrange everything. Goes well with baguette.