Wanted to make something nice on my weekend off, and make a tribute to summer slowly coming to an end.

Sous vide cooked chicken breast rubbed with tarragon, sauce made with mustard and cream. Fried chanterelles and grilled zucchini on the side. Accompanied by a nice, creamy potato gratin.

It got a little late, so I didn't spend as much time on making it pretty as I should have.

Obviously the chicken needs to be sliced thinner, but does anyone have advice on arranging the components to make it look as great as it tasted?

by Subject_Slice_7797

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