Tarragon chicken on carrot and chicory salad.
Ingredients
For the chicken
1 skinless chicken breast, flattened with a rolling pin
juice of 1 lime
1 garlic clove, crushed and diced
2 tbsp olive oil
1 red onion, chopped
150ml white wine
½ chicken stock cube
1 tbsp double cream
1 tsp wholegrain mustard
1 tbsp tarragon, chopped
For the salad
1 chicory head
1 carrot, peeled and grated
bunch of chives, chopped
1 tbsp olive oil
1 tbsp lemon juice
1 tsp balsamic vinegar
Tarragon chicken
Method
Cut the chicken into strips and toss in a bowl with the lime juice, garlic and a tablespoon of the olive oil.
Heat the remaining oil in a deep frying pan. Add the red onion and white wine and bring to a simmer.
Add the chicken, crumble in the stock cube and simmer for about ten minutes, or until the chicken is cooked through.
Add the cream and wholegrain mustard to the pan and continue to simmer for two minutes, until reduced and slightly thickened.
Add the chopped tarragon and stir through.
For the salad, mix together the chicory, carrot and chives. Add the oil, lemon juice and balsamic vinegar and toss thoroughly.
To serve, spoon the chicken on top of the salad and drizzle with the cream and mustard sauce.
Source: BBC FOODS
