An easy dish to prepare and super tasty. Suitable for both everyday or a nice Sunday dinner. Using real cream becomes more creamier and tastier.
800 g of chicken fillet
salt and pepper
25 g butter, for frying
3 cloves garlic, chopped
1 onion, chopped
1 tsp white wine vinegar
2 dl cream fraiche
3 dl cream
3 teaspoon dried tarragon
2 tablespoons chicken stock (concentrated)
1 dl water
2 tablespoons Dijon mustard
Chopped parsley for serving.
Cook the rice according to the package instructions.
Cut the chicken lengthwise into 3 parts. Salt and pepper the chicken.
Fry the chicken in a hot frying pan so it gets a nice colour. Then put them aside to rest.
Fry the onion and the garlic in the pan over medium heat for about 5 minutes.
Add the cream, cream fraiche, white wine vinegar, tarragon, the stock, water and the mustard. Whisk so everything is well mixed.
Add the chicken to the pan and let it cook together until the chicken is done. As the chicken is in smaller pieces it wont take long. Season with salt and pepper.
Serve with boiled rice.