Simple Chicken supreme with Terragon Sauce and its elegant variation

Terragon is one of my favourite herbs and in this chicken dish it is perfect!

Super super easy to make and works just as well as a mid week meal as for a dinner party with friends and family!

I love serving potatoes with this, either roasted garlic mashed potatoes or crushed potatoes with sour cream and chives or with potato gratin.

For a smart dining variation, that can be perfectly prepared in advance and is juicy and tender look beneath!

Recipe Chicken supreme with Terragon sauce

  • 1 shallot, finely diced
  • 1 garlic clove, halved
  • 30g butter
  • 1 tbsp flour
  • 1/8 l chicken stock
  • 1/4 l single cream
  • 1/2 bouquet terragon
  • salt, pepper
  • 1 pinch of sugar
  • lemon juice
  • 4 chicken breast fillets

Fry shallots and garlic in heated butter. Take the garlic out. Add the flour and cook for a minute. Pour the stock and the cream into the pan and cook 2-3 minutes stirring regularly.

Mince the tarragon and add to the sauce. Season to taste with salt, pepper, sugar and lemon juice.

Salt and pepper the chicken fillets. Fry in a bit of olive oil for 12 – 15 minutes (I tend to put a lid on so that it cooks through evenly). Slice the chicken breast and serve with the tarragon sauce.


Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and gently pound to a thickness of 1/2 inch. Season with salt and pepper.

Lay each breast in the center of a clean piece of plastic wrap.

Place the cooled prepared spinach filling topped with chopped sun-dried tomatoes in the center of each breast.

Wrap the plastic tightly around the breast and roll up the ends, turning tighter and tighter until the breast is in a cylindrical shape; take care to keep the plastic wrap tight around the roll.
Once the cylinder is formed, continue to twist the ends tightly until they are well sealed.

If making in advance, the stuffed chicken breasts can be refrigerated for up to 24 hours or frozen for up to several days. When ready to proceed, allow to come to room temperature.

To cook the chicken breasts, set a large pot of water over medium-high heat and bring to a simmer. Carefully place the wrapped chicken breasts in the water and poach for 15-16 minutes.
Remove the chicken breasts with tongs and allow to rest for 5 minutes.
Carefully remove the plastic, using a sharp knife for scissors. Cut the chicken on a bias into 1/2-inch-thick slices and serve.

For a really quick preparation simply chop up the sun-dried tomatoes and only use them for the filling.
Whenever we have guests and I don’t know exactly when they are going to arrive or if they arrive at different times I use my beloved warming tray to keep the food warm. That way I can prepare it in advance and not have to to be in the kitchen to plate up once we start dinner.

The poaching of the chicken makes for an incredibly moist and tender taste!!

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