Chicken fillet with creamy tarragon sauce

Name: Chicken fillet with creamy tarragon sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 900 g chicken fillet; 60 g onion; 60 g butter; 80 ml dry white wine; 45 ml olive oil; 15 g fresh tarragon; 5 g parsley; 10 ml lemon juice; to taste salt; to taste black pepper

Pan-seared chicken fillet served with a creamy sauce based on white wine, tarragon, and lemon juice.

Total: 20 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 605
Protein: 48 g
Fat: 43 g

Ingredients

for 4 servings

chicken fillet900 g
onion60 g
butter60 g
dry white wine80 ml
olive oil45 ml
fresh tarragon15 g
parsley5 g
lemon juice10 ml
saltto taste
black pepperto taste

Method

7 steps

In a small saucepan, melt 15 g of butter, add the chopped onion, and cook over medium heat until soft, about 2 minutes.
Pour in the wine and cook until the liquid has almost completely evaporated, about 3 minutes. Remove from heat.
Pat the chicken fillet dry and rub with salt and pepper.
Heat the oil in a frying pan and fry the chicken in batches until golden brown and cooked through, about 2 minutes on each side. Transfer the cooked chicken to a plate and cover with foil.
Return the saucepan with the onion to low heat, gradually add the remaining butter, whisking constantly until a smooth sauce is formed.
Remove the sauce from the heat, add the chopped tarragon, parsley, lemon juice, salt, and pepper to taste.
Drizzle the prepared sauce over the chicken fillet before serving.