Tender chicken fillets in tarragon sauce

Name: Tender chicken fillets in tarragon sauce
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 100 g Sweet peas; 3-4 Stem(s) Tarragon; 1 small onion; 100 g Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (approx. 250 g) small chicken fillets; 1 TEASPOON Oil; 75 g frozen peas; 1 glass (200 ml) Vegetable stock; 1 TEASPOON Flour; 2 TABLESPOONS Light cream

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

100 g Sweet peas
3-4 Stem(s) Tarragon
1 small onion
100 g Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (approx. 250 g) small chicken fillets
1 TEASPOON Oil
75 g frozen peas
1 glass (200 ml) Vegetable stock
1 TEASPOON Flour
2 TABLESPOONS Light cream

Directions

1
Wash and clean the sugar snap peas. Wash tarragon, shake dry, pluck off the leaves and chop coarsely if necessary. Peel and finely chop the onion.
2
Cover the rice and cook in about 1/4 l boiling salted water for about 20 minutes.
3
Rinse meat and pat dry. Heat oil in a coated pan. Fry the meat in it for 4-6 minutes on each side until golden brown. Season with salt and pepper. Take out.
4
Meanwhile, bring the mangetout and frozen peas to the boil in vegetable stock, cover and cook for 2-3 minutes. Pour off, catching the stock in the process.
5
Sauté onion in the frying fat. Dust with flour and sauté lightly while stirring. Add the stock while stirring, bring to the boil and simmer for about 5 minutes. Stir in crème légère and tarragon, bring to the boil briefly.
6
Season to taste with salt and pepper. Heat peas, snow peas and meat in the sauce again. Add the rice.