Chicken filet with tarragon sauce

Name: Chicken filet with tarragon sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4-5 Stem(s) Tarragon; 2 Chicken breasts (with skin and bone; approx. 500 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Spring onions; 2 TABLESPOONS Butter; 1 TABLESPOON Flour; 1⁄8 l White wine; 100 g Whipped cream; 1⁄2 Tsp Chicken broth (instant); 400 g frozen peas; 7-10 Tbsp Sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4-5 Stem(s) Tarragon
2 Chicken breasts (with skin and bone; approx. 500 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Spring onions
2 TABLESPOONS Butter
1 TABLESPOON Flour
1⁄8 l White wine
100 g Whipped cream
1⁄2 Tsp Chicken broth (instant)
400 g frozen peas
7-10 Tbsp Sugar

Directions

1
Wash tarragon, shake dry, pluck off leaves and chop coarsely. Cut chicken fillets with skin from the bone, wash and pat dry. Remove the skin slightly from the meat and push half of the tarragon under the skin.
2
Heat the oil in a large frying pan. Fry the meat for about 6 minutes on each side. Season with salt and pepper. Keep warm.
3
Clean and wash the spring onions. Cut the white and greenery separately into rings. Heat 1 tablespoon butter in a pot. Steam the white of the spring onions for about 1 minute. Dust with flour and sauté briefly.
4
1⁄8 l Stir in water, wine and cream, bring to the boil. Stir in stock and simmer for about 5 minutes. Season to taste with the rest of tarragon, salt and pepper.
5
Heat 1 tablespoon of butter in a small saucepan. Sauté the spring onion green in it. Add peas and 5 tbsp. water and simmer for 2-3 minutes. Season to taste with salt and 1 pinch of sugar. Arrange everything.