Nici Wickes’ tarragon chicken

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

with crispy potatoes and citrus rocket 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.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

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. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken 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 the rocket into a salad bowl. Peel the orange and cut into segments. Scrape any orange juice from the board over the salad. Arrange the orange segments in the bowl with the rocket. Drizzle with 2 Tbsp of olive oil, season with salt and pepper and sprinkle over toasted almonds.
TO SERVE:
Place the potatoes onto plates. Add the chicken and pour over French tarragon sauce from the pan. Serve the rocket, orange and almond salad on the side.