1 Heat the oil in a large non-stick frying pan, add the chicken and
sauté for 8-10mins or until golden.
2 Whilst the chicken cooks, blanch the beans in a pan of boiling salted
water, for 4mins. drain, rinse in cold water and drain again. Place in
a large salad bowl with the tomatoes and salad leaves.
3 When the chicken is golden, add the garlic, and cook for 30 seconds,
then add the tarragon, lemon zest and juice and honey and simmer for 2
4 Remove from the heat and season to taste.
5 Toss the hot chicken
into the salad leaves and serve straight away.
|Crisp Mix Salad||140g|
|Olive Oil||2 Tbsp.|
|Chicken Breast Fillets, Sliced||3|
|Green Beans, Trimmed||150g|
|Cherry Tomatoes, Halved||150g|
|Garlic, Crushed||1 Clove|
|Chopped Fresh Tarragon||3 Tbsp.|
|Zest And Juice Lemon||1|
|Salt And Freshly Ground Black Pepper|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Outstanding quality at this price, award winning Rioja, modern styled red, packed with fruit flavours and soft tannins. A wine for the Rioja lover from Bodegas Castillo de Fuenmayor in the Rioja Alta. A modern style Rioja with the emphasis on fruit rather than oak. Buy this wine if you like: Ripe, fruit driven red wine with a touch of vanilla oak.