Easy

Olive oil

tablespoons

Pepper

Salt

Shallot

unit

Potato

Poultry broth

cube

Chicken fillet

Goose fat

Estragon

Chicken breast with tarragon

<h5>20 min</h5><p>Peel 300g of potatoes, cut them into quarters, wash and dry them.</p>

<h5>30 min</h5><p>In a large saucepan over low heat, pour 2 tablespoons of olive oil, then pour in the potatoes, lightly salt and stir well.</p><p>Cover and let cook, without stirring, over low heat for at least 30 minutes.</p>

<h5>10 min</h5><p>After thirty minutes of cooking, uncover and toss the potatoes to cook all over (you can use this recipe as inspiration).</p><p>Keep warm.</p>

<h5>5 min</h5><p>While the potatoes are cooking, peel and finely chop 1 shallot.</p>

<h5>3 min</h5><p>Cut 2 chicken fillets in half lengthwise.</p>

<h5>1 min</h5><p>In a skillet over medium heat, melt 2 tablespoons of goose fat, pour in the chopped shallot, season with salt and pepper, and cook for one minute.</p><p>Then add a teaspoon of freshly chopped tarragon.</p>

<h5>10 min</h5><p>Reduce the heat, add the chicken breasts, and cook them on each side until golden brown.</p>

<h5>5 min</h5><p>Put them on a warm plate and cover them with foil to keep them warm, and make them more tender.</p>

<h5>10 min</h5><p>Prepare the sauce, return the pan to high heat, and pour in ½ glass of dry white wine, 1/2 glass of chicken stock, and a tablespoon of freshly chopped tarragon.</p><p>In this way, deglaze the pan until the mixture thickens and becomes syrupy, then adjust the seasoning.</p>

<h5>5 min</h5><p>Heat serving plates, place 2 chicken fillets per plate, top with sauce, garnish with a sprig of tarragon, and surround with potatoes.</p><p>Serve without delay.</p>

Easy

99 min

Main course

White meat

Servings

2

Nutrition

/ per serving

Directions

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