Crispy chicken filet in tarragon cream

Name: Crispy chicken filet in tarragon cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Spring onions; 1⁄2 Federation Tarragon; 2 Chicken breasts (on bone, with skin; approx. 400 g each); 7-10 Tbsp salt, pepper, sugar; 2 TABLESPOONS Oil; 2 TABLESPOONS Butter; 1 TABLESPOON Flour; 200 ml dry white wine; 125 g Whipped cream; 450 g frozen peas

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Spring onions
1⁄2 Federation Tarragon
2 Chicken breasts (on bone, with skin; approx. 400 g each)
7-10 Tbsp salt, pepper, sugar
2 TABLESPOONS Oil
2 TABLESPOONS Butter
1 TABLESPOON Flour
200 ml dry white wine
125 g Whipped cream
450 g frozen peas

Directions

1
Clean and wash spring onions and cut the white and green separately into rings. Wash tarragon, shake dry, pluck leaves from the stems and chop. Cut chicken fillets with skin from the bone, wash and pat dry.
2
Slightly remove the skin from the meat and spread half of the tarragon under the skin (see tip). Season meat with salt and pepper. Heat the oil in a large pan. Fry the fillets for 5-6 minutes on each side.
3
Heat 1 tablespoon of butter in a saucepan. Sauté white spring onion rings briefly in it. Dust with flour and sauté briefly. Deglaze with wine and cream while stirring. Bring to the boil and simmer for about 5 minutes.
4
In the meantime heat 1 tablespoon of butter in a second pot. Brown the spring onion green in it. Add 2 tablespoons of water and frozen peas and simmer for about 3 minutes. Season to taste with salt, pepper and 1 tsp. sugar.
5
Stir the rest of the tarragon into the sauce. Season to taste with salt and pepper. Arrange chicken with pea vegetables and sauce. Serve with baguette.