Stuffed Chicken Breasts with Tarragon Sauce
- For the filling
- 200 grams chicken
- 65 grams Crème fraiche
- 1 egg white
- 2 tablespoons Sprout (such as alfalfa, lentil or bamboo shoots)
- 1 tablespoon Arugula (chopped)
- 1 tablespoon small red Bell pepper
- 2 tablespoons dry sherry
- freshly ground peppers
For the chicken breast, rinse the chicken breast fillets, cut a pocket, and season with salt and pepper. Set aside.
For the filling, chop the chicken meat finely. Mix the chicken meat well with the egg whites, sprouts, arugula, diced bell pepper, sherry, and season with salt and pepper.
Stuff the filling into the chicken breasts and close the pocket with a toothpick. Fry the stuffed chicken breasts in a pan in hot olive oil all around. Cover with lid and cook over medium heat for about 10-15 minutes until done.
For the tarragon sauce. mix the flour with a little cold broth. Boil the remaining broth in a pan and stir in the flour mixture. Bring to a boil and let thicken. Stir in the wine and Worcestershire sauce, and season with salt and pepper. Stir in the tarragon, parsley and creme fraiche. Season the sauce again and puree with an immersion blender.
Serve the stuffed chicken breasts with tarragon sauce. Serve as desired with kohlrabi.