Serve this tangy chicken recipe as a delicious lunch dish.
Ingredients
- 2 lemons
- 4 boneless chicken breasts, skin on
- 8 sprigs fresh tarragon
- 2 tbsp extra-virgin olive oil
- 1 tsp salt flakes
- 1 tsp mixed peppercorns, roughly ground
- 250ml soya cream
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Cut 7 fine slices from the middle of 1 lemon and juice the remainder along with the other lemon and set aside. Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin. Drizzle with the olive oil and sprinkle over the salt and ground pepper. Roast for 35 minutes.
- 2. Transfer the chicken to a plate and keep warm. Put the roasting tin over a low heat on the hob and add the lemon juice. Stir with a wooden spatula, scraping up any bits stuck to the bottom of the tin. Add the soya cream and stir well to heat the mixture through.
- 3. Return the chicken to the tin and spoon over the sauce. Garnish with the remaining tarragon and lemon slices, and serve.
Nutritional info
Per serving: 321kcals, 18.3g fat (2.8g saturated), 36.1g protein, 3g carbs, 2.4g sugar, 1g salt
Chef's tip
this goes well with a simple lettuce and herb salad. Dauphinoise potatoes go very well with it too, as would a simple serving of steamed green vegetables or basmati rice.