Chicken Breast with Tarragon Cream Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 shallot (s), finely diced
- 1 clove garlic, halved
- 30 g butter
- 1 tablespoon flour
- liter ⅛ chicken broth, (instant)
- 0.25 liter ¼ whipped cream
- 0.5 ½ bunch tarragon
- Salt, a. d. Mill
- Pepper, a. d. Mill
- 1 pinch (s) sugar
- Lemon juice
- 4 chicken breast fillet (s)
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- Sauté shallot and garlic in heated butter. Take out the garlic. Add flour and sweat. Deglaze with the broth and cream and simmer for 2-3 minutes, stirring constantly.
- Rinse the tarragon, shake dry and stir finely chopped into the sauce. Season to taste with salt, pepper, sugar and lemon juice.
- Salt and pepper the chicken breast. Fry in hot fat for 12-15 minutes. Slice the chicken breast and serve with the sauce.
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