Creamy Tarragon Chicken

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 20 minutes

材料

4 chicken breasts (£4.70)

4 courgettes, thinly sliced (£1.90)

1 onion, finely diced (£0.15)

4 cloves garlic, finely chopped (£0.39)

300 ml single cream (£1.20/2)= (£0.60)

Fresh basil, torn to serve (£0.60)

Salt & Pepper

2 tbsp rapeseed oil

2 tsp white wine vinegar

2 tsp dried tarragon

400 ml chicken stock

1 tbsp cornflour + 2 tbsp water

手順

Start by pounding the thickest part of the chicken breast to reduce the thickness. This will prevent dryness as it will reduce the cook time.

To a large stainless steel pan, add 1 tbsp of rapeseed oil and preheat the pan over a high heat. Once hot, add the chicken breast and season with salt and pepper. Leave to sear/cook for 4-5 minutes on one-side, or until you can flip the chicken without it sticking.

Meanwhile, in a separate pan fry the courgettes with a decent pinch of salt and pepper and 1 tbsp of rapeseed oil. Fry, stirring occasionally for around 8 minutes.

Rotate the chicken pieces and cook for 2 more minutes. Set aside (the chicken won’t be fully cooked yet). Deglaze the pan with a splash of stock and reduce the heat to medium/low. Add the onion with a pinch of salt and pepper.

After 4 minutes of frying, add the garlic. Fry for a couple of minutes, then add the cream and tarragon. Once the cream is heated through, slowly pour the stock into the pan whilst stirring continuously.

Add the cornflour slurry and white wine vinegar into the pan and stir. Then add the seared chicken breast back into the pan and cook over a low/medium heat for 5 more minutes, or until the breast is fully cooked.

Remove from the heat and top with fresh basil to serve. Serve with a side of sauteed courgette and enjoy!

栄養

• カロリー: 503 kcal
• 脂肪総量: 27 g
• 炭水化物総量: 13 g
• タンパク質: 51 g