French Chicken Breast Fillet Wrapped in Puff Pastry

For the chicken breast fillet in puff pastry coat, cut a pocket in each chicken breast fillet and fill with Camembert.

Fix fillet with toothpicks, salt and pepper. Rub with sage and sear on both sides for about 3 minutes. Spread out puff pastry, brush with egg white, place chicken breast fillet on top and fold over.

Brush with egg yolk and place on a baking tray half lined with baking paper. Peel potatoes and place in a bowl. Mix well olive oil with spices to taste and pour over them. Mix well and spread on the tray as well.

Bake in the preheated oven for about 30 minutes at 200°C. In a pan, sweat flour in a little olive oil. Deglaze with vegetable soup and whipped cream. Add tarragon and let it simmer for a while. Then stir in mustard and season again with spices to taste. Serve the sauce with the chicken breast fillets wrapped in puff pastry.

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