Chicken filet with tarragon sauce

Name: Chicken filet with tarragon sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Pot of tarragon; 2 Chicken breasts (on bone with skin; approx. 400 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 2 Spring onions; 2 TABLESPOONS Butter; 1 TABLESPOON Flour; 200 ml + 2 tablespoons dry white wine; 125 g Whipped cream; 450 g frozen peas; 1 TABLESPOON Sugar

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 Pot of tarragon
2 Chicken breasts (on bone with skin; approx. 400 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
2 Spring onions
2 TABLESPOONS Butter
1 TABLESPOON Flour
200 ml + 2 tablespoons dry white wine
125 g Whipped cream
450 g frozen peas
1 TABLESPOON Sugar

Directions

1
Wash the tarragon, shake dry, remove leaves except for something to garnish, pluck from the stalks and chop. Cut the meat from the bone, wash and pat dry. Remove the skin slightly from the meat and spread half of the tarragon leaves under the skin. Season meat with salt and pepper
2
Heat the oil in a large frying pan. Fry the meat for about 12 minutes while turning. Clean and wash spring onions and cut into rings. Heat 1 tablespoon butter in a saucepan and fry the white of the spring onions for about 1 minute. Dust with flour, sweat briefly and deglaze with 200 ml wine and cream while stirring. Bring to the boil and simmer for about 5 minutes while stirring. Season with tarragon, season to taste with salt and pepper
3
For the peas, melt 1 tablespoon butter in a pot and briefly sauté the green of the spring onions in it. Add 2 tablespoons of wine and peas. Simmer for 2-3 minutes. Season to taste with salt and sugar. Arrange meat with tarragon sauce and peas and garnish with tarragon