• Chicken With Tarragon Tomato Butter (G-F)
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Chicken With Tarragon Tomato Butter (G-F)

Chicken With Tarragon Tomato Butter (G-F)

  1. 5 g Tarragon
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 0 Each Lemon
  4. 1 cup Jasmine Rice
  5. 40 g Green Beans
  6. 150 g Free Range Chicken Breast Fillets
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 50 g Cherry Tomatoes
  9. 1 Each Carrot
  10. 10 g Butter - PANTRY ITEM
  11. 1 Each Zucchini
  1. 10 g Tarragon
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Lemon
  4. 1 cup Jasmine Rice
  5. 80 g Green Beans
  6. 300 g Free Range Chicken Breast Fillets
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 100 g Cherry Tomatoes
  9. 1 Each Carrot
  10. 20 g Butter - PANTRY ITEM
  11. 1 Each Zucchini
  1. 15 g Tarragon
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Lemon
  4. 2 cup Jasmine Rice
  5. 120 g Green Beans
  6. 450 g Free Range Chicken Breast Fillets
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 150 g Cherry Tomatoes
  9. 2 Each Carrot
  10. 30 g Butter - PANTRY ITEM
  11. 2 Each Zucchini
  1. 20 g Tarragon
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 1 Each Lemon
  4. 2 cup Jasmine Rice
  5. 160 g Green Beans
  6. 600 g Free Range Chicken Breast Fillets
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 200 g Cherry Tomatoes
  9. 2 Each Carrot
  10. 40 g Butter - PANTRY ITEM
  11. 2 Each Zucchini
  1. 30 g Tarragon
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 2 Each Lemon
  4. 3 cup Jasmine Rice
  5. 240 g Green Beans
  6. 900 g Free Range Chicken Breast Fillets
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 300 g Cherry Tomatoes
  9. 3 Each Carrot
  10. 60 g Butter - PANTRY ITEM
  11. 3 Each Zucchini

Prep:

  1. Pop a small pan of salted water on to boil.
  2. Wash cherry tomatoes.
  3. Wash, remove leaves and chop tarragon.
  4. Wash and thickly slice zucchini.
  5. Wash, peel and cut carrots into batons.
  6. Wash and trim green beans.
  7. Chop butter.

Method:

  1. Meanwhile, heat a little olive oil in a non-stick frying pan over a high heat. Add chicken in 300g batches. Cook for about 2 minutes on each side, or until cooked. Remove. Rest, loosely covered with foil.
  2. To make tomato butter, squeeze juice from lemon. Add butter and tomatoes to same frying pan over a medium heat. Cook, stirring occasionally until tomatoes are very tender. Break tomatoes to release juices. Stir in tarragon and lemon juice. Season and stir to combine.
  3. Meanwhile, boil vegetables for 2-3 minutes until firm but tender. Drain.
  4. Cut each chicken breast horizontally in half to make two thin pieces. Season well with salt & pepper.
  5. Use ratio of 1. 5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with fork.
  6. Serve rice topped with vegetables and chicken. Pour over tomato butter.
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