Chicken Breast with Various Sauces

For the herb sauce: Melt the butter in a saucepan, sprinkle flour into the pan and pour in the cream. Cook, stirring constantly until the sauce has thickened. Rinse and finely chop the tarragon. Stir into the sauce. Season with salt and pepper.

For the mango sauce: Peel the mango, remove the pit and chop the flesh. Halve the chile lengthwise, remove the seeds and white ribs. Finely chop half the chile and cut the remainder into rings. Mix with the mango, season with salt.

For the tomato and caper sauce: Blanch the tomatoes in a pot of boiling salted water for 10 seconds. Drain, peel, remove the seeds and cut the flesh into cubes. Peel the onion and garlic, chop finely. Heat the oil in a saucepan, add the onion and saute until soft. Add the garlic, season with salt and pepper and stir in the diced tomatoes. Simmer briefly and stir in the capers.

For the lemon sauce: In a heatproof bowl, set over a pan of simmering water whisk the lemon juice and egg yolks until frothy. Remove from the heat, swirl in the butter until the sauce is creamy. Season with salt and pepper. Rinse the herbs, shake dry, chop and mix with the sauce. Fold the sour cream into the lukewarm sauce.

 For the curry sauce: Heat the butter in a saucepan over medium heat. Add the flour and stir until smooth. Add the curry powder and let brown slightly. Gradually stir in the coconut milk. Simmer until lightly thickened, about 15 minutes. Stir in the applesauce and cream and season with salt and pepper. 

Rinse and peel the carrots. Blanch in a pot of boiling salted water until crisp-tender, about 6 minutes, Remove, rinse under cold water and drain well. Place the frozen peas and a little water in a saucepan and cook the peas  according to package directions.

Heat the oil in a large skillet. Rinse the chicken, pat dry, season with salt and pepper and saute, turning the chicken over as it colors, until done, 10-12 minutes.