Chicken breast medallions with a yoghurt and tarragon sauce

Recipe from: 3/1/1995 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 6
    chicken breast fillets
  • 750
    g
    spinach, cleaned, deveined and blanched
  • 250
    g
    feta cheese, crumbled
  • 30
    ml
    finely chopped parsley
  • 45
    ml
    finely chopped fresh coriander
  • 90
    ml
    olive oil
  • SAUCE
  • 250
    ml
    dry white wine
  • 15
    ml
    finely chopped fresh tarragon
  • 20
    ml
    Dijon mustard
  • 250
    ml
    cream
  • 250
    ml
    plain yoghurt
 

Method

 
1. Pound the chicken breasts to flatten between plastic wrap or greaseproof paper. 2. Place a layer of spinach, followed by feta cheese, parsley and coriander onto each pounded breast. 3. Roll the breast up and secure it with a toothpick. 4. Heat the oil in a pan and cook over a medium heat until evenly browned. Keep warm. 5. To make sauce: pour wine into a saucepan and add tarragon and mustard. Bring to the boil and reduce by half. Add cream and yoghurt and heat through gently until it thickens. 6. Slice chicken breasts into medallions and arrange on serving plates. Pour over sauce and sprinkle on a few sprigs of fresh coriander. 7. Serve with steamed baby vegetables in season.
 

Read more on: poultry  |  shallow-fry
 

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