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Ingredients
- 300g chicken breast, skin off
- 8 cl cream 600ml
- 150g table butter
- 5g tarragon, fresh
- 1 pc lemon
- 1 egg
- 100g breadcrumbs
- 8 cl Oil, vegetable
- 30g walnuts, broken
- 100g melon
- 100g rockmelon
- 1 dl champagne, Kaiser Sthul
- 1 dl orange juice
Directions
- Mix chopped tarragon and 50 g of the butter season with salt and pepper.
- Mix walnuts and bread crumbs.
- Season Chicken breast, flour and egg wash skin side only and dip into crumbs.
- Pan fry in oil and butter to golden brown but on tray and finish cooking in oven at 160c. when required.
- Deglaze pan with champagne and orange juice reduce and add cream reduce and mount in butter.
- Add melon balls to sauce and warm serve with cooked chicken breast.
- Slice lemon top with tarragon butter and garnish chicken breast.
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