Tarragon and Dijon Chicken with Tagliatelle

 

 

I had some fresh Tarragon left over from cooking (extremely nice) Haddock Provençal the other day and thus was seeking an appropriate nice use for it that fitted in with my low cholesterol diet.

The following is basically an amalgamation of about three or four different recipes and some suggestions off twitter. Should serve two.

 

This was awesome!

 

Ingredients

3 Chicken Breasts

3 Large cloves Garlic

Lemon Juice

Tarragon

1 Onion

Dijon Mustard

Reduced fat Crème Fraiche

Black Pepper

Cherry Tomatoes

Olive Oil

Tagliatelle

 

In a roasting dish liberally pour some olive oil and some lemon juice. Place in the dish the chicken breasts and crush the garlic over them and add some chopped tarragon and black pepper so the chicken breasts are liberally covered on both sides. Half 10-15 Cherry Tomatoes and place around the chicken breast. Grill the chicken for about 7-8 minutes on each side until slightly golden and cooked all the way through.

For the sauce finely slice an onion (If like me you don’t know how to do this check out this awesome guide on the BBC) and lightly fry in a non stick pan. When cooked add a couple of heaped teaspoons of Dijon mustard, a dessert spoon of Crème Fraiche and a tablespoon of chopped Tarragon. Once heated mix with the cooked Tagliatelle.

Serve with the chicken and tomatoes on top of the Tagliatelle mixture, and pour the juice from the roasting dish over each portion.

 

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21. July 2011 by Ralph Ferrett
Categories: Food | Tags: , , , , , | 2 comments

Comments (2)

  1. Radical cuisine?

    Esther

  2. Great recipe! Really easy to follow. Oh, and thanks for sharing the BBC link. Very helpful. I’ve always been scared of slicing onions.
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