Orange Tarragon Chicken Mini Fillets – A Little French Elegance
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Sometimes the garden decides what’s for dinner. We had tarragon growing abundantly and it needed using — so this is what happened.
The combination of orange, tarragon, a good stock and cream reduces down into something wonderfully concentrated and elegant. It tastes far more considered than the effort involved.
I serve it with small roasted potatoes, peas, and little gem lettuce — simple sides that let the sauce do the talking
Servings
4
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesIngredients
400 grams chicken mini fillets
30 grams flour
salt/pepper
25 grams unsalted butter
2 Tablespoons olive oil
20 grams fresh tarragon leaves, finely chopped (leave a leaves for garnish)
200 ml fresh orange juice
200 ml chicken stock (1 cube dissolved in 200ml boiling water)
200 ml double cream
Directions
- Season the flour generously with salt and pepper. Pat the chicken fillets dry and dust lightly with seasoned flour
- Fry the chicken fillets for 5 minutes on each side until golden brown.
- Add the orange juice, chicken stock and freshly chopped tarragon, reserving a few leaves for garnish. Simmer for 5 minutes until the chicken is cooked through.
- Remove the chicken and reduce the liquid by two thirds until you have a concentrated sauce.
- Add the cream and return the chicken to the pan. Warm through gently, taste and adjust the seasoning. Garnish with the reserved tarragon leaves.
