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Chicken breast with tarragon served with pureed potatoes Recipe

Chicken breast cooked with fresh tarragon leaves served with a potato puree.

  • Preparation
  • Cooking time
  • Rest time
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(13 votes) 4.6/5
Pour people
  • Supreme(s) of chicken breast : 6 whole
  • Tarragon : 0.5 bunch
  • All rounder potato(es) : 600 g
  • Semi-skimmed milk : 10 ml
  • Garlic clove(s) : 1 bulb
  • Thyme sprig(s) : 1 whole
  • Coarse salt : 10 g
  • Unsalted butter : 40 g
  • Balsamic vinegar reduction : 5 ml
  • Olive oil : 3 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • ETAPE 1

    Gently lift the skin from the chicken breasts and place tarragon leaves between the skin and the meat.

  • ETAPE 2

    Peel the potatoes and thinly slice. Place in a large amount of salted water, add a garlic clove and a sprig of thyme to the water. Bring to the boil, season with coarse salt and then cook the potatoes to tender.

  • ETAPE 3

    Heat a frying pan and add a little olive oil. Season the chicken breasts and then place in the pan and then place in the pan skin-side down. Cook for 5 minutes over a high heat. Turn the chicken over, cover and cook for a further 5 minutes over a low heat.

  • ETAPE 4

    Whilst the chicken is cooking, drain the potatoes, remove the garlic and thyme and then puree the potatoes. Add the warmed butter and the butter and adjust the seasoning.

  • ETAPE 5

    Use stainless steel serving rings to plate the pureed potatoes. Remove the serving rings and serve the chicken alongside. Finish with a drizzle of reduced balsamic vinegar and serve immediately.

Chef's tip

«Feel free to prepare the chicken in advance - lightly sear on both sides then place a preheated oven at 220°C and cook for 8 minutes when you are ready to serve.»

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