Chicken filet with tarragon sauce

Name: Chicken filet with tarragon sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg green asparagus; 4 Chicken fillets (approx. 170 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 4 Stem(s) Tarragon; 1 Shallot; 1 TEASPOON Butter; 2 TABLESPOONS dry white wine; 80 g Whipped cream; 125 ml Vegetable broth; 1-2 TEASPOONS sauce thickener; 125 ml Vegetable broth; 7-10 Tbsp Sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 kg green asparagus
4 Chicken fillets (approx. 170 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
4 Stem(s) Tarragon
1 Shallot
1 TEASPOON Butter
2 TABLESPOONS dry white wine
80 g Whipped cream
125 ml Vegetable broth
1-2 TEASPOONS sauce thickener
125 ml Vegetable broth
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 1 tablespoon of oil in a frying pan.
2
Fry the chicken fillets for about 8 minutes, turning them over. In the meantime heat 1 tablespoon of oil in another large frying pan. Fry the asparagus in 2 portions for 4-5 minutes and season with salt. Wash tarragon, shake dry and chop half of the leaves into small pieces.
3
Peel and finely dice the shallot. Melt butter in a small pot. Sauté the diced shallots for about 1 minute, then deglaze with white wine, cream and stock. Add whole tarragon leaves and simmer for about 3 minutes.
4
Puree the sauce and thicken with sauce thickener. 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 fillets and drizzle with the sauce.
5
Cut the remaining tarragon into strips and sprinkle over the sauce.