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Chicken Schnitzel with Creamy Tarragon Sauce
Cooking time15 minutes
Prep time15 minutes
Servings2 portions
Ingredients
30 g Flora buttery spread
2 shallots finely chopped
2 garlic cloves finely crushed
100 ml white wine
150 ml Elmlea double cream
2 tbsp fresh tarragon finely chopped
chicken schnitzel
mashed potato
steamed greens
Energy (kcal)
588 kcal
Energy (kJ)
2460 kJ
Protein (g)
11.8 g
Carbohydrate incl. fibre (g)
23.1 g
Carbohydrate excl. fibre (g)
20.4 g
Sugar (g)
4.7 g
Fibre (g)
2.7 g
Fat (g)
47.0 g
Saturated fat (g)
22.3 g
Unsaturated fat (g)
16.0 g
Monounsaturated fat (g)
10.9 g
Polyunsaturated fat (g)
5.0 g
Trans fat (g)
0.0 g
Cholesterol (mg)
133 mg
Sodium (mg)
602 mg
Salt (g)
1.50 g
Vitamin A (IU)
1864 IU
Vitamin C (mg)
11.8 mg
Calcium (mg)
94 mg
Iron (mg)
1.47 mg
Potassium (mg)
260 mg
Instructions
Melt the Flora Buttery in a small pan over a medium heat. Add the shallots, cover with a lid and sweat for 10mins until soft. Add the garlic and cook for 2mins before adding the white wine and simmering until reduced by half. Add the Elmlea Double and simmer for 5mins before removing from the heat and stirring through the tarragon. Season to taste with sea salt and black pepper.
Serve over chicken schnitzel with mashed potato and steamed greens.
Cooking time15 minutes
Prep time15 minutes
Servings2 portions
