Chicken Breast Fillet with Tarragon Cream Sauce, Broccoli and Potatoes
Chicken breast fillet with tarragon cream sauce, broccoli and potatoes is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 red onion (finely chopped)
- olive oil
- 200 ml poultry stock
- 700 g chicken breast fillet (4 fillets)
- 450 g new potatoes
- 300 g broccoli florets
- 150 ml whipping cream
- 2 tbsp fresh tarragon leaves (coarsely chopped)
- Salt
- pepper (ground)
- tarragon (for garnish)
Instructions
-
1.
Heat 2 tbsp oil in a large non-stick pan and sauté the onion until translucent. Season with salt and pepper. Add the chicken breasts and brown all sides for about 5 minutes. Pour in poultry stock, cover, and simmer on low heat for 10-15 minutes.
-
2.
Wash the potatoes and cook them in plenty of water for about 20 minutes until tender. Drain. Wash broccoli florets and blanch them in salted water for 5-6 minutes. Drain.
-
3.
Add cream and tarragon to the chicken and let it reduce over low heat for about 2 minutes until slightly thickened. Peel and salt the potatoes. Arrange the fillets with potatoes and broccoli on plates, drizzle with sauce, sprinkle fresh tarragon, and serve immediately.
