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Creamy chicken, peas & lettuce with tarragon
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1 tsp sunflower oil
2 rashers smoked back bacon, trimmed and chopped
1 echalion shallot, finely chopped
380g pack 2 Essential British Chicken Breast Fillets, cut into large chunks
1 tbsp dry vermouth (optional)
150ml Cooks’ Ingredients Chicken Stock
150g frozen petits pois
2 Little Gem lettuce, quartered
2 tbsp reduced fat British crème fraîche
2 sprigs tarragon, leaves only, roughly chopped
1. Heat the oil in a frying pan or wide casserole, then add the bacon and shallot and cook gently for 5 minutes.
2. Turn up the heat and add the chicken chunks. Season, then brown for 8 minutes until golden, turning the chicken occasionally. Pour in the vermouth, if using, and let it almost entirely reduce. Add the stock and simmer for 5 minutes, uncovered.
3. Add the petits pois, then nestle the lettuce wedges in here and there. Cover and simmer for 5 minutes, or until the chicken is cooked through, the juices run clear and there is no pink meat. Spoon in the crème fraîche, shake the pan a few times to mix it in, then scatter with the tarragon and serve.
Cook’s tip This quick and easy summer recipe is gluten free as long as you use fresh, gluten-free stock. It would also work well with turkey or pork, or indeed salmon or other firm white fish fillets. Adjust cooking times accordingly.
Typical values per serving:
Low in saturated fat/1 of your 5 a day/gluten free
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