🍽️ Chicken breast with tarragon cream sauce, broccoli and potatoes

Name: Chicken breast with tarragon cream sauce, broccoli and potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 1 red onion (finely chopped); olive oil; 200 ml poultry stock; 700 g chicken breast fillet (4 chicken breast fillets); 450 g new potatoes; 300 g broccoli florets; 150 ml whipping cream; 2 tbsp fresh tarragon leaves (coarsely chopped); salt; pepper (from the mill); tarragon (for sprinkling)

499 kcal · 30 min · 4 servings

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Ingredients

1 red onion (finely chopped)
olive oil
200 ml poultry stock
700 g chicken breast fillet (4 chicken breast fillets)
450 g new potatoes
300 g broccoli florets
150 ml whipping cream
2 tbsp fresh tarragon leaves (coarsely chopped)
salt
pepper (from the mill)
tarragon (for sprinkling)

Instructions

1. Heat 2 tablespoons of oil in a large, non-stick pan.
2. Sauté the onions until translucent and season with salt and pepper.
3. Add the chicken breast fillets to the pan and fry them all over for about 5 minutes until golden brown.
4. Deglaze the meat with poultry stock.
5. Simmer the dish gently under a lid over low heat for about 10 to 15 minutes.
6. Wash the potatoes and cook them in plenty of water for about 20 minutes until tender.
7. Drain the potatoes.
8. Wash the broccoli florets and blanch them (cook briefly in boiling water) for about 5 to 6 minutes in salted water.
9. Drain the broccoli.
10. Add the cream and tarragon to the meat in the pan.
11. Reduce the sauce over low heat for about 2 minutes until it thickens slightly.
12. Peel the cooked potatoes and season them with salt.
13. Plate the chicken breast fillets with the potatoes and broccoli.
14. Drizzle the tarragon cream sauce over the dish.
15. Garnish with fresh tarragon and serve immediately.

Nutrition per serving

kcal: 499
Protein: 50 g · Fett/Fat: 23 g · Carbs: 22 g