Chicken fillet and papillotte with vegetable filling

Name: chicken fillet and papillotte with vegetable filling
Total time: 50 min
Yield: 4
Ingredients: 4 a few chicken breast; 1 tablespoon whipped cream; 1 tablespoon olive oil; 2 shallot shredded; 2 carrots peeled, into small cubes; 50 gram frozen peas; 2 spring / forest onion washed, in rings; 1 teaspoon dried tarragon; 150 milliliters sour cream; 1 tablespoon mustard; 2 tablespoon chives shredded

A delicious French recipe for chicken fillet and papillotte with vegetable filling.

Ingredients

Kitchen Stuff

stir fry
paper towel

Directions

Cut the fillets horizontally until a small opening is created where the filling can take place.
Heat the olive oil and fry the shallots until they are glassy and soft. Add the carrots and fruit for another minute.
Finally add the peas, the spring onions and the tarragon and stir everything for another minute.
Fill the chicken fillets with this mixture (if necessary with the aid of a piping bag) and seal the openings with a skewer.
Stir the sour cream with the mustard and chives into a sauce and season with salt and pepper.
Preheat the oven to 160 ° C. Roll the fillets into a piece of baking paper or aluminum foil and put them in a roasting pan.
Bake the packages in 25 - 30 minutes until done. Remove the fillets from the paper and cut them into thick slices.
Strain the moisture left in the roasting pan and stir this through the cream sauce. Serve a bit of the sauce with the stuffed chicken.