Sautéed chicken with asparagus, Jersey Royals and watercress sauce
Need a new way with chicken breast? Try Matt Tebbutt’s buttery tarragon chicken, served with a vibrant watercress sauce and Jersey Royals.
Ingredients
For the chicken
- 1 chicken breast, sliced
- 2 tsp light soy sauce
- 2 tsp vegetable oil, plus extra for frying
- 2 tsp cornflour
- 1 garlic clove, crushed
- 15g/½oz unsalted butter
- 1 tbsp chopped fresh tarragon
For the sauce
- 50²µ/1¾´Ç³ú cashews, soaked overnight in water
- 1 tsp Dijon mustard
- 1 lemon, juice only
- 80g/3oz bunch watercress, stalks removed, plus extra to serve
- 2 tbsp olive oil
To serve
Method
In a small bowl, toss the chicken in the soy sauce and oil.
Combine the cornflour with 2 tbsp water in a separate bowl. Add the chicken, mix well and leave for 10 minutes.
Meanwhile, to make the sauce. Blend the nuts, mustard, lemon juice and watercress in a blender until smooth. With the blender still on, slowly add the oil and 50ml/2fl oz water to emulsify. Set aside while you cook the chicken.
Set a large frying pan over a high heat. Add some oil to the very hot pan and fry the chicken well on both sides for 2–3 minutes. Add the garlic, butter and tarragon. Coat the chicken well in the buttery sauce and check it is cooked through.
Serve the cooked chicken on the watercress, sliced potatoes, radishes, and asparagus.
