INGREDIENTS

INSTRUCTIONS

FOR THE VEGETABLES
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 minutes.
2 For the Sauce: Finely chop the shallot and place in a small
saucepan with the tarragon vinegar. Boil rapidly for two minutes.
Place the butter in a microwave-safe jug or bowl and cook on power
level 7 or medium for one minute until melted.
3 Strain the vinegar mixture 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 the salt and pepper to
taste. Keep warm.
5 Remove the lid from the chicken and return to the oven for 8-10
minutes until the chicken is cooked through and golden.
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 minutes until golden.
7 Pour the white wine into a saucepan and bring to the boil. Halve the
carrots lengthways and add to the pan with a 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 so. Finely chop the tarragon.
9 Add the mangetout to the carrots and cook for another two minutes.
Remove the chicken from the oven and put on a serving plate.
10 Spoon over the sauce and sprinkle over the chopped tarragon. Spoon
the potatoes next to the chicken, drain the vegetables and arrange
alongside the potatoes.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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