Chicken filets with tarragon-mustard cream sauce
easy
30 mins
30 mins
Ingredients
- 500 g Carrots
- 500 g Courgette
- 4 Chicken fillets (approx. 125 g each)
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/8 l Vegetable broth (instant)
- 200 g Whipped cream
- 1 potty Tarragon
- 1-2 TABLESPOONS medium hot mustard
- 1-2 TEASPOONS Lemon juice
- 7-10 Tbsp possibly lemon slices
- 7-10 Tbsp coarse pepper
Directions
- 1
Peel and wash the carrots. Clean and wash the zucchini. Cut both lengthwise into slices about 1/2 cm thick, then into long sticks. Wash the chicken fillets, dab dry and fry in hot oil until crispy brown on both sides. Then fry over medium heat for about 10 minutes. Season fillets with salt and pepper, remove from the pan and keep warm. Add stock and cream and let it boil down slightly thick for about 5 minutes.
- 2
Cook the vegetable sticks in boiling salted water for 5-6 minutes. Wash tarragon, chop coarsely except for a few leaves for garnishing. Stir 1 tablespoon mustard, lemon juice and chopped tarragon into the sauce. Season to taste with salt, pepper and possibly mustard. Cut chicken fillets into thin slices. Arrange on plates with drained vegetables and some sauce. Garnish with remaining tarragon and lemon slices and serve sprinkled with coarse pepper
- 3
Preparation time approx. 30 minutes
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