INGREDIENTS

INSTRUCTIONS

1 Heat a saute pan with a lid. Remove the skin from the chicken
breasts and season all over.
2 Add some oil and a knob of butter to the heated saute pan. Cook the
chicken for 12-15 minutes until tender and cooked through, turning
occasionally.
3 Finely chop the onion and slice three celery sticks. Tip into the
pan and cook for 2-3 minutes until softened but not browned.
4 Grate the rind from the lemon. Take two tarragon sprigs from the
bunch of herbs, strip off the leaves and finely chop. Add both to the
pan with the bay leaf.
5 Pour the stock into the pan and season with pepper. Simmer, reduce
the heat, cover and simmer for 10 minutes until well flavoured and
slightly reduced.
6 For the Lemon Vinaigrette: Finely chop 1 heaped tbsp of the mixed
herbs (reserving some parsley for garnish) and place in a
screw-topped jar.
7 Add 3 tbsp oil to the jar and squeeze in 2 tbsp lemon juice. Crush
in a garlic clove and add the honey. Season to taste and shake until
well combined.
8 Cut the apples into quarters, remove the cores, thinly slice and
place in a bowl. Pour over the dressing and toss to coat.
9 Finely chop the remaining two celery sticks and add to the apples
with the watercress. Gently fold together to combine, add the walnut
pieces and set aside.
10 Melt 1 tbsp butter in a pan. Stir in the flour and cook for a
minute, stirring. Strain the stock mixture from the simmering chicken
~ you should have about 175ml/6fl oz.
11 Add to the flour, whisking until smooth after each addition,
season to taste and simmer for another minute or so, stirring
occasionally.
12 Separate the eggs and place the yolks in a bowl (use the whites in
another recipe) with the cream. Beat until well combined.
13 Ladle a small amount of sauce into the cream mixture, stir until
well combined and carefully pour back into the sauce mixture.
14 Cook over a gentle heat for a minute or so until thickened, adding
a little more of the stock mixture if necessary.
15 Finely chop the parsley, add to the sauce and squeeze in the
remaining tablespoon of lemon juice, stirring until well combined.
Season to taste.
16 Arrange the chicken and celery on a serving plate (discarding the
bay leaf) and spoon over a little of the sauce. Arrange a small pile
of the salad to the side to serve.
Converted by MC_Buster.
Recipe by: Anything You Can Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”