Fruity Sliced chicken with Apricots in Creamy Wine Tarragon Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 shallot (s)
- 2 chicken breasts
- 1 can apricot (s), half fruit, drained weight 240 g
- 150 ml white wine, medium dry
- 250 ml cream, liquid
- 1 tablespoon butter
- 1 tablespoon oil
- 4 teaspoons tarragon, dried
- 0.5 ½ onion (s)
- some salt and pepper, white and black
- 150 g ribbon noodles, weihed raw, take more or less as required
- some oil to sear the meat
- some flour to dust the meat
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet, drain it and mix it with a dollop of butter to prevent it from sticking together - keep it warm (or briefly heat it in the pan later).
- In the meantime:
- Cut the onion into fine cubes. Cut the shallots into fine rings. Chop the chicken breasts. Drain the apricot halves in a colander and cut into wedges.
- Steam the shallots and onion cubes in the butter and oil over a mild heat until translucent.
- Deglaze with the white wine and cream, add tarragon and reduce the liquid by half.
- Season to taste with salt and pepper.
- Salt and pepper the sliced chicken and sprinkle lightly with flour - this will give the sauce a nice smoothness later. Fry briefly in oil.
- Deglaze the roast with the reduced sauce.
- Put the meat and apricot wedges (except for a handful - this is needed for the decoration) in the sauce and let it steep for a moment (apricots should not disintegrate).
- If necessary, season again with salt and pepper.
- Arrange the sliced meat on the pasta and decorate with the remaining apricot wedges.
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