This is a very simple, quick and tasty dish. Serves four, or two hungry people!
Preparation time 10 minutes • Cooking time 20 minutes • Ready to serve in 30 minutes
Ingredients
4 skinless and boneless chicken breast fillets
4 tablespoons plain flour
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon oil
125ml dry or medium sherry
125ml chicken stock
1 clove garlic, crushed
1/2 lemon
4 carrots sliced thinly
4 courgettes, sliced in ½ inch pieces
For the garnish: 4 small sprigs of fresh tarragon
Method
Coat the chicken with flour, salt, and pepper.
Heat the oil in a large frying pan. Brown the chicken on each side until golden. Remove from the pan and set aside.
In the same pan combine the sherry, stock, garlic and a squeeze of lemon and bring to the boil. Return the chicken to the pan, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through.
In the meantime, sauté the carrots and courgettes in a separate medium frying pan until they are tender. Add to the simmering chicken and sauce and if if necessary heat through before serving.
Garnish with the tarragon sprigs.
Whilst this is a fairly dry dish, you could serve with mashed potatoes or rice to soak up remaining juices.
