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Nici Wickes’ tarragon chicken

Name: Nici Wickes’ tarragon chicken
Cook time: 25 min
Yield: 2
Cuisine: Lyon, France

with crispy potatoes and a citrus salad

Ready in around 25 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: 2697kj (644Kcal)
Protein: 42g
Carbohydrate: 35g
Fat: 36g
Contains:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°C (fan bake).
1. TO COOK THE POTATOES:

Line an oven tray with baking paper. Place the steamed potatoes on the tray. Drizzle with oil, season with salt and bake in the oven for 20-25 mins.
2. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their 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 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. Cook for 2 mins to heat and reduce the sauce slightly.
3. TO PREPARE THE SALAD:

Place baby leaves 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 baby leaves. Drizzle with 2 tbsps of olive oil. Season with salt and pepper and sprinkle over toasted almonds.
TO SERVE:

Place potatoes onto plates. Add the chicken pieces and pour over French tarragon sauce from the pan. Serve baby leaves, orange and almond salad on the side.