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Nici Wickes’ French tarragon chicken

Name: Nici Wickes’ French tarragon chicken
Cook time: 20 min
Yield: 1
Cuisine: Lyon, France

with crispy potatoes and a citrus rocket salad

Ready in around 20 mins

RECIPE FACT:

What does Lyon have in common with New York? Both cities feature statues designed by the same sculptor. Frédéric Auguste Bartholdi, who created the Statue of Liberty, also designed the Fontaine Bartholdi, which can be found in Lyon’s Place des Terreaux.

Nutritional Info:

Energy: 2623kj (626Kcal)
Protein: 42g
Carbohydrate: 38g
Fat: 35g
Contains: Milk, Tree Nuts, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking

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. Drizzle with oil and season with salt then cook in the preheated 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 a drizzle of olive oil in a non-stick frying pan over a medium-high heat. 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 and 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 a little olive oil and season with salt and pepper and sprinkle over toasted almonds.
TO SERVE:

Place potatoes on each plate. Add the chicken pieces 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.