Summary

Ingredients

• 4 chicken breast fillet (s)
• 1 bunch tarragon, fresh OR:
• 2 teaspoon tarragon, dried
• Salt and pepper, whiter
• 6 tablespoon olive oil
• 4 peach (s), ripe OR:
• 8 peach (s), halved from the can
• 0.5 ½ lemon (s), (juice)
• 1 small onion (s)
• 250 g cream
• 4 teaspoon coffee powder, soluble
• 2 teaspoons vegetable stock, (instant extract)
• 1 pinch (s) curry

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Instructions

1. Finely chop the tarragon and sprinkle the meat with it. Season with salt and pepper. Pour over the olive oil and cover the meat in the refrigerator for approx. 2 hours to marinate.
2. Turn once in between.
3. Scald the peaches, peel them, cut in half and remove the stone. Puree three peaches with the cutting stick, cut the fourth into small pieces and drizzle with lemon juice.
4. Heat the oil marinade, fry the meat until golden brown on each side for about 4 minutes, then remove and keep warm. Finely dice the onion, fry briefly in the frying fat. Deglaze with the cream. Stir in the peach puree, coffee powder and vegetable stock. Season the sauce with salt, white pepper, a touch (!) Of curry and possibly more tarragon. Place the meat and peach pieces in the sauce and let it steep for 8-10 minutes.
5. Tip:
6. In my opinion, it doesn`t taste better with fresh peaches (because they are then cooked in turn), but it is much more work. That is why I prefer to use canned peaches for this, although I am otherwise an opponent of canning.