One of my favourite supper dishes to share with family and friends, it’s easy to prepare, light and really flavoursome
What you need…
5-6 skinless chicken breasts
8 tablespoons lemon juice
2 rounded teaspoons paprika
2 large garlic cloves, chopped
1 tablespoons fresh tarragon, chopped
Knob of butter
12-14 sun-dried tomatoes
300ml double cream
Bunch of rocket leaves to garnish
What to do…
Put lemon juice, paprika, garlic and tarragon in a bowl, mix together.
Slice chicken and add to mixture. Leave to marinate for 30 minutes at least.
Melt butter in a large, deep frying pan/wok.
Add chicken mixture and cook gently for 8-10 minutes, stirring occasionally.
Meanwhile, slice the sundried tomatoes in half.
Using a slotted spoon, remove the chicken from pan and set aside.
Bubble pan juices fiercely for two minutes, reducing slightly.
Remove from heat and slowly stir in the double cream.
Bring the mixture back to the boil and boil for 2-3 minutes or until it has thickened slightly.
Season with salt and chilli. Return chicken to pan and add in sundried tomatoes and warm through.
Serve chicken breasts and sun-dried tomatoes with tarragon and paprika sauce with rocket scattered over. It goes really well with some garlicky pasta on the side or garlic-fried green vegetables such as shredded cabbage and leek. Lovely!
Josceline Dimbleby, The Almost Vegetarian Cookbook
One of the few main courses that I can produce whilst chatting to visiting friends – I normally have to focus completely on the cooking!