Creamy Tarragon Chicken

recipe

INGREDIENTS

Grilled Chicken:

Chicken fillets (breast or thigh) 4-6

Soy sauce 2 tbsp

Lemon juice 1 tbsp

Mustard powder 1 tbsp

Black pepper 1 tsp

Chilli flakes 1 tsp

Salt 1 tsp

Butter or oil for grilling

Creamy Tarragon Sauce:

Butter 2 tbsp

Garlic (minced) 1 tbsp

Dried tarragon leaves 2 tsp

Cream 1 cup

Chicken stock 1 ½ cups

Black pepper ¼ tsp

Mustard powder 1 tsp

Salt to taste

Sautéed veggies:

Zucchini 1-2

French beans handful

Carrots 1-2

Oil 1 tbsp

Salt, black pepper and oregano to taste

METHOD

• Mix together all the ingredients for the chicken and let it marinate in the refrigerator for at least 30 minutes.

• Heat a grill pan, add oil or butter and grill the chicken pieces for 3 minutes on each side. Do not flip more than once to avoid the chicken becoming chewy.

• In a pan, add some meat juice from the grill pan. Melt butter and fry the garlic until it releases a nice aroma. Mix in the cream, chicken stock, pepper, tarragon leaves and mustard powder.

• Let the sauce simmer on a low flame until desired thickness is achieved. Taste and adjust the salt.

• Heat oil in a pan and sauté the vegetables for 2 minutes on medium-low.

• Add the spices, herbs and a splash of water. Cover and let cook on a high flame for a minute. Remove the lid and let it cook on low for another minute. Serve hot with the steak.