Nici Wickes’ French tarragon chicken
Ready in around 20 mins
- Energy: 2516kj (601Kcal)
- Protein: 42g
- Carbohydrate: 37g
- Fat: 32g
- Contains: Milk, Sulphites, Tree Nuts
Preheat the oven to 200°C (fan bake).
1. TO COOK THE POTATOES:
Spread the steamed potatoes out on an oven tray lined with baking paper and drizzle with 1 tbsp of cooking oil and season with salt. Jiggle the tray to coat well. Cook in the oven for 15 – 18 mins or until crisp.
2. TO COOK THE CHICKEN:
Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Slice each breast in half lengthwise down the middle to create two strips. Heat 2 tbsps of olive oil in a non- stick frying pan over a medium-high heat and once hot add the chicken pieces and cook for 3-4 mins on each side to colour and cook through. Reduce the heat to medium-low and pour over the French tarragon sauce. Allow to simmer for 2 mins to heat the sauce through.
3. TO PREPARE THE SALAD:
Place rocket in a salad bowl. Peel the orange and then cut into segments. Scrape any orange juice from board over the salad. Arrange in the bowl with the rocket. Drizzle with 2 tbsps of olive oil. Season with salt and pepper and sprinkle over toasted almonds.
Arrange potatoes on plates or in a side dish. Place chicken pieces into bowls and pour over French tarragon sauce from the pan. Serve rocket, orange and almond salad on the side or as a garnish on top of the chicken.
- 1 pack of free-range chicken breast
- 1 bag of steamed potatoes
- 1 pot of French tarragon sauce
- 1 sachet of toasted almonds
- 1 bag of rocket
- 1 Orange