Sautéed Chicken with Cheese Sauce and Tarragon Carrots

Pan-fried chicken breast served with velvety Reblochon cheese sauce and tender tarragon-glazed baby carrots.

Chicken Dinner High Protein Gourmet Cheesy

Estimated Nutrition

Calories

1645.2

kcal / serving

1645.2 kcal total

Carbs

18.2g

per serving

18.2 g total

Fat

142.1g

per serving

142.1 g total

Protein

58.4g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

14.2

Butter

knob of butter

284

Double Cream

Reblochon Cheese

crumbled

Liquids

White Wine

dry style recommended

Meat

piece

Chicken Breast

skin-on recommended for frying

NutsSeeds

sprig

Tarragon

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

OilsFats

Vegetable Oil

Vegetables

bunch

Carrots

baby carrots, cleaned and tops trimmed

0.5

piece

Shallot

finely chopped

Method

Preheat the oven to 220°C.

Boil the carrots for 5-10 minutes until tender, then drain and stir in butter and tarragon.

Season the chicken and fry skin-side down in butter and oil for 3 minutes.

Roast the chicken in the oven for 10 minutes until cooked through.

Boil the wine and shallot in a pan until reduced by half.

Add cream and simmer to thicken, then stir in tarragon and seasoning.

Melt the Reblochon cheese into the sauce and stir.

Serve the chicken over the carrots and drizzle with the cheese sauce.