Friday - - Recipe Cards -

Prep time 5 mins Cook­ing time 13 mins Serves 2 1 tbsp but­ter 1 tbsp olive oil 2 chicken breast fil­lets 1 shal­lot, finely sliced 1 gar­lic clove, crushed 4 tbsp chopped tar­ragon, plus ex­tra to serve 3 tbsp crème fraîche Sautéed pota­toes, to serve 1 Heat the but­ter and oil in a pan and fry the chicken breasts on both sides un­til golden. Cover the pan, re­duce the heat and cook for 8-10 min­utes. 2 Push the chicken aside in the pan, add the shal­lot and gar­lic and cook for 1-2 min­utes. Add the tar­ragon and crème fraîche and cook for 1 minute. 3 Sea­son, serve with pota­toes, gar­nished with tar­ragon.

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