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Tarragon chicken on carrot and chicory salad
Serves 1
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
For the chicken1 skinless chicken breast, flattened with a rolling pinjuice of 1 lime1 garlic clove, crushed and diced2 tbsp olive oil1 red onion, chopped150ml white wine½ chicken stock cube1 tbsp double cream1 tsp wholegrain mustard1 tbsp tarragon, choppedFor the salad1 chicory head1 carrot, peeled and gratedbunch of chives, chopped1 tbsp olive oil1 tbsp lemon juice1 tsp balsamic vinegar
Method
1. Cut the chicken into strips and toss in a bowl with the lime juice, garlic and a tablespoon of the olive oil.2. Heat the remaining oil in a deep frying pan. Add the red onion and white wine and bring to a simmer.3. Add the chicken, crumble in the stock cube and simmer for about ten minutes, or until the chicken is cooked through.4. Add the cream and wholegrain mustard to the pan and continue to simmer for two minutes, until reduced and slightly thickened.5. Add the chopped tarragon and stir through.6. For the salad, mix together the chicory, carrot and chives. Add the oil, lemon juice and balsamic vinegar and toss thoroughly.7. To serve, spoon the chicken on top of the salad and drizzle with the cream and mustard sauce.
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