Queen Patties with Chicken in Fine Tarragon Cream Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 pate (s), (queen patty)
- 300 g chicken breast fillet (s)
- 1 tablespoon oil
- salt and pepper
- 1 shallot (s)
- 150 g mushrooms (e.. mushrooms, chanterelles)
- 20 g butter
- 100 ml chicken broth
- 100 ml whipped cream
- 2 teaspoons tarragon, dried (or fresh)
- 100 g peas, frozen
- 2 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- Cut the chicken fillet into small cubes, fry vigorously in oil. Salt, pepper and remove from the pan. Finely dice shallot. Clean the mushrooms, cut them into small pieces and sauté together with the shallot in the same pan in butter until translucent. Deglaze with the chicken stock and whipped cream and season with the tarragon. Let it simmer for 3-4 minutes. Add the meat and peas and simmer for 5 minutes on a low heat. Stir in 2 tablespoons of crème fraîche and season with salt & pepper.
- Bake the queen pies briefly in the oven and add a portion of the meat mixture. Put on the lid and distribute the remaining meat on the plate.
- I always use the dried tarragon, the taste in combination with the cream, the peas and the mushrooms is simply fantastic!
- Also works without pies, but rice is enough as a side dish.
- They are also very suitable as a starter, so simply calculate the amount of ingredients for 4 people.
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