Chicken filet with tarragon sauce (1 person)
easy
20 mins
20 mins
Ingredients
- 250 g green asparagus
- 1 (approx. 170 g) Chicken filet
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Precious sweet paprika powder
- 1 TABLESPOON Oil
- 1-2 stem(s) Tarragon
- 1/2 small shallot
- 1/4 TEASPOON Butter
- 1 TABLESPOON dry white wine
- 5 TABLESPOONS Milk
- 1/2 TEASPOON sauce thickener
- 7-10 Tbsp Sugar
Directions
- 1
Wash the asparagus, cut off the woody ends. Cut thick asparagus spears in half lengthwise. Wash the meat, dab dry and season with salt, pepper and paprika. Heat oil in a pan. Fry ##chicken##filet for about 8 minutes while turning.
- 2
Add the asparagus after about 3 minutes and fry for 4-5 minutes all around. Season asparagus with salt. Wash tarragon, shake dry and chop half of the leaves finely. ##Peel and finely dice the shallot.
- 3
Melt the butter in a small pot. Briefly sauté diced shallots in it, deglaze with ##white wine## and milk. Add whole tarragon leaves and simmer for 1-2 minutes. Puree the sauce and thicken with sauce thickener.
- 4
Bring to the boil and season to taste with salt, pepper and possibly a little sugar. Remove meat from the pan and cut into slices. Arrange asparagus spears and chicken fillet and drizzle with the sauce.
- 5
Cut the remaining ##Estragon## into strips and sprinkle over the sauce.
Nutrition Facts
370 kcal
12 g
15 g
45 g
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