Our chefs have been creating recipes for a while now and one thing they’ve learnt along the way is that chicken, tarragon and cream are a flavour combination that our customers absolutely love. And because time should never stand in the way of a delicious meal, our chef’s have created a superquick recipe that contains all the flavours you can’t get enough of! We’ll send your compliments to the chef!
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Always refer to the product label for the most accurate ingredient and allergen information.
Chicken Breast (skin on)
Chicken Stock Powder(ContainsCelery)
Double Cream(ContainsMilk, Soya)
a) Preheat your oven to 200°C and boil your kettle. b) Put the chicken breasts, skin-side up, on a baking tray and drizzle with oil. c) Season with salt and pepper then roast in your oven until golden and cooked through, 16-18 mins. d) IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, chop the new potatoes into 2cm chunks (no need to peel) and pop into a saucepan with a pinch of salt. Pour on the boiling water and put the pan on high heat. Boil until tender, 12-15 mins, then drain into a colander. Return to the pan and add the Flora and stir to melt.
a) Trim the root and dark green leafy part from the leek. Halve lengthways then slice widthways. b) Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
a) Heat a splash of oil in a frying pan on medium heat. b) Add the leek and cook, stirring, until soft, 5-6 mins. c) Add the water (see ingredients for amount) and stock powder. d) Bring to the boil, stir to dissolve the stock powder, then reduce the heat to low.
a) Stir the cream and half the tarragon into the leek mixture. Remove from the heat. b) Season to taste with salt and pepper.
a) Slice the chicken. b) Serve the potatoes alongside the chicken. c) Top with the leek and tarragon sauce and finish with a sprinkling of remaining tarragon. Enjoy!