Ingredients
Instructions
Slice the chicken breasts, season with salt and spices. Coat the breasts lightly in a mixture of flour and curry seasoning. Heat a little oil in a pan, sear the breasts until golden brown, about a minute on each side. Remove the meat and add finely chopped shallots to the pan, add a spoon of curry seasoning, heat it up and deglaze with chicken broth. Return the meat and simmer until tender, then add butter to enhance the flavor and thicken the sauce. Serve with tarragon.
Tarragon
In a tablespoon of oil, sauté a halved onion until golden, sprinkle tarragon and stir until it changes color to golden and brown. Gradually add water and salt, keep stirring to prevent sticking until the water evaporates. Tarragon is ready when it's not sticky and has a sharp taste.
As a bonus, you can add vegetables prepared, for example, steamed :)
