Chicken Schnitzel with Creamy Tarragon Sauce
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.