Chicken fillet with tarragon and caper sauce

Name: Chicken fillet with tarragon and caper sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 120 ml mayonnaise; 30 ml white wine vinegar; 30 g onion; 15 g fresh tarragon; 20 g capers; 4 pcs chicken fillet; 120 g salad mix; 30 ml olive oil; 60 g canned roasted red pepper; to taste salt; to taste black pepper

Pan-fried chicken fillet served on a bed of fresh salad with a creamy sauce, capers, and roasted peppers.

Total: 30 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 574
Protein: 37 g
Fat: 45 g

Ingredients

for 4 servings

mayonnaise120 ml
white wine vinegar30 ml
onion30 g
fresh tarragon15 g
capers20 g
chicken fillet4 pcs
salad mix120 g
olive oil30 ml
canned roasted red pepper60 g
saltto taste
black pepperto taste

Method

5 steps

In a small bowl, mix the mayonnaise, wine vinegar, chopped onion, tarragon, and capers. Add salt and pepper to taste.
Season the chicken fillet with salt and pepper, then fry or boil until cooked through.
Toss the salad mix with olive oil and a pinch of salt.
Arrange the salad on plates. Slice the chicken fillet and place it on top of the salad.
Drizzle the chicken with the prepared sauce and garnish with strips of roasted pepper.