Tarragon Chicken - Hearty dishes
Pounding the chicken breasts before cooking tenderizes the meat and ensures more even cooking .Serve with kalamata barley for a quick and healthful weeknight meal . Ingredients Serves 4 4 skinless ,boneless chicken breast , about 175 g/ 6 oz each 125ml orange juice 250- 300 ml / 8-10 fl oz chicken stock 1 garlic clove, finely chopped 1 tbsp dried tarragon 175 ml / 6 fl oz double cream 1 tbsp chopped fresh tarragon salt and pepper fresh tarragon sprigs , to garnish Method 1 . Season the chicken with salt and pepper and place in a single layer in a large , heavy based frying pan . Pour in the juice and just enough chicken stock to cover , and add the garlic and dried tarragon . Bring to the boil , reduce the heat and cook gently for 10 minutes or until the chicken is tender and cooked through . 2 . Remove the chicken with a slotted spoon or tongs , cover and keep warm . Strain the poaching liquid into a clean fryi...