Ein cremiges Hühnchengericht mit Aromen von Estragon, Zitrone und Senf – definitiv einen Versuch wert!
Category
Dinner
Servings
2
Prep time
20 minutes
Cook time
30 minutes
A creamy chicken dish with flavours of tarragon, lemon and mustard - definitely worth a try!
Ingredients
- 2 chicken breast, skin on
- 2 banana shallots, sliced thin
- 1 lemon
- small bunch tarragon
- olive oil
- salt and pepper to taste
- 125ml white wine
- 100ml cream
- mashed potato and steamed greens to serve
Directions
Start by salting the chicken breast on the skin side.
- In a skillet or heavy-based pan, add a good glug of olive oil and the chicken skin side down and turn the heat to medium-high.
- Fry the chicken in the pan on the skin side until you have a good golden colour, at this point it should be almost cooked through.
- Once you have good colour on the skin side, flip the chicken and cook for 2 more minutes before removing and setting aside.
- Add the sliced shallots to the pan and saute for 3-4 minutes before adding the chicken back in skin side up and deglazing the pan with the white wine.
- After the wine is reduced by half, add the cream and mix it in.
- Finish the sauce with the juice and zest of a lemon, fresh black pepper and chopped tarragon.
- Goes well with mashed or steamed baby potatoes and some steamed greens.
- Enjoy!
