Stuffed Chicken Breasts with Tarragon Sauce

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Stuffed Chicken Breasts with Tarragon Sauce
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
For the chicken breast
4 Chicken breasts
salt
freshly ground peppers
1 tablespoon olive oil
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
salt
freshly ground peppers
For the tarragon sauce
400 milliliters instant Vegetable broth
1 tablespoon Pastry flour
1 tablespoon dry white wine
salt
freshly ground peppers
Worcestershire sauce
2 tablespoons Tarragon (freshly chopped)
1 tablespoon parsley (freshly chopped)
125 grams Crème fraiche
How healthy are the main ingredients?
chickenolive oilArugulaTarragonparsleyChicken breast

Preparation steps

1.

For the chicken breast, rinse the chicken breast fillets, cut a pocket, and season with salt and pepper. Set aside.

2.

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.

3.

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.

4.

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.

5.

Serve the stuffed chicken breasts with tarragon sauce. Serve as desired with kohlrabi.