Chicken Schnitzel with Creamy Tarragon Sauce
- 15 minutes
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Prep time ![]()
Ready in
- 2 portions
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Servings - Easy
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Difficulty
Ingredients
Tarragon Sauce
- 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
To serve
- chicken schnitzel
- mashed potato
- steamed greens
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.
