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Ingredients
- 2 x 100 g boneless chicken breasts
- 1 x Shallot
- 2 Tbsp. Tarragon vinegar
- 150 gm Unsalted butter
- 2 x Egg yolks
- 1/2 x Lemon, juice of
- 2 x Fresh tarragon sprigs, (2 to 3)
- 250 gm New potatoes, par-boiled
- 2 Tbsp. Extra virgin olive oil
- 100 ml White wine
- 150 gm Baby carrots
- 150 gm Sugar snap peas
- 1 lrg Garlic clove Salt and white pepper
Directions
- Preheat oven to 180c/Gas 4.
- 1 Place the chicken breasts, skin-side up, in a buttered ovenproof dish. Season, cover and cook for 5-6 min.
- 2 For the Sauce: Finely chop the shallot and place in a small saucepan with the tarragon vinegar. Boil rapidly for two min.
- Place the butter in a microwave-safe jug or possibly bowl and cook on power level 7 or possibly medium for one minute till melted.
- 3 Strain the vinegar mix into a heatproof bowl set over a pan of simmering water. Using electric beaters, whisk in the egg yolks and gradually whisk in the melted butter to make a thick, foamy sauce.
- 4 Squeeze in a little lemon juice and add in the salt and pepper to taste. Keep hot.
- 5 Remove the lid from the chicken and return to the oven for 8-10 min till the chicken is cooked through and golden brown.
- 6 Cut the potatoes into 1cm/ 1/2" thick slices. Heat the oil in a large frying pan and cook the sliced potatoes over a medium heat for 5-6 min till golden brown.
- 7 Pour the white wine into a saucepan and bring to the boil. Halve the carrots lengthways and add in to the pan with a healthy pinch of salt. Cover and cook rapidly for one minute.
- 8 Crush the garlic into the potato pan, season to taste and cook for another minute or possibly so. Finely chop the tarragon.
- 9 Add in the mangetout to the carrots and cook for another two min.
- Remove the chicken from the oven and put on a serving plate.
- 10 Spoon over the sauce and sprinkle over the minced tarragon. Spoon the potatoes next to the chicken, drain the vegetables and arrange alongside the potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 511g | |
| Recipe makes 2 servings | |
| Calories 985 | |
| Calories from Fat 724 | 74% |
| Total Fat 82.17g | 103% |
| Saturated Fat 42.6g | 170% |
| Trans Fat 0.1g | |
| Cholesterol 212mg | 71% |
| Sodium 131mg | 5% |
| Potassium 1153mg | 33% |
| Total Carbs 33.64g | 9% |
| Dietary Fiber 6.3g | 21% |
| Sugars 8.33g | 6% |
| Protein 22.25g | 36% |
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