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Tarragon Chicken with Chicory Salad |
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| Estimated preparation time: 30 minutes |
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| Estimated cooking time: 20 minutes |
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| Ingredients needed |
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For the chicken:
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1 skinless chicken breast, flattened with a rolling pin
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Juice of 1 lime
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1 garlic clove, crushed and diced
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2 tbsp olive oil
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150 ml white wine
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½ chicken stock cube
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1 tbsp double cream
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1 tsp wholegrain mustard
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1 tbsp tarragon, chopped
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For the salad:
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1 head chicory
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1 carrot, peeled and grated
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Bunch of chives, chopped
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1 tbsp olive oil
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1 tbsp lemon juice
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1 tsp balsamic vinegar
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| Preparation and cooking instructions |
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| 1 |
Cut the chicken into strips and toss in a bowl with the lime juice, garlic and a tablespoon of the olive oil.
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| 2 |
Heat the remaining oil in a deep frying pan. Add the red onion and white wine and bring to a simmer.
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| 3 |
Add the chicken, crumble in the stock cube and simmer for about 10 minutes, or until the chicken is cooked through.
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| 4 |
Add the cream and wholegrain mustard to the pan and continue to simmer for two minutes until reduced and slightly thickened.
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| 5 |
Add the chopped tarragon and stir through.
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| 6 |
For the salad mix together the chicory, carrot and chives. Add the oil, lemon juice and balsamic vinegar and toss thoroughly.
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| 7 |
To serve spoon the chicken on top of the salad and drizzle with the cream and mustard sauce.
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