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Categories:
olive oil chicken breasts cauliflower orange juice shallots chicken stock mustard tarragon creme almonds butter orange peel
Viewed: 56 - Published at: 3 years agoIngredients
- 2 tbsp olive oil
- 2 None chicken breasts (each approx 14 oz)
- 2 heads Romanesco (or cauliflower), cut into small florets
- 1 tbsp orange juice
- 4 None shallots, peeled and finely diced
- 1 heaped tsp all-purpose
- 1 2/3 cups chicken stock
- 2-3 tsp Dijon mustard
- 3 tbsp French tarragon, finely chopped
- 2 tbsp creme fraiche (or sour cream)
- 3 tbsp slivered almonds
- 2 tbsp butter
- None None Strips of orange peel, tarragon, to garnish
Method
- Heat oil in a pan and sear chicken for 6 mins on each side until golden brown. Meanwhile, cook Romanesco in boiling salted water for 7 mins, then drain and set aside. Remove chicken from pan, drizzle with orange juice and keep warm.
- Saute shallots briefly in the chicken fat, then sprinkle with flour. Add stock and bring to a boil, stirring constantly. Season with salt, pepper and mustard. Add tarragon and creme fraiche.
- Toast almonds in a dry frying pan, then add butter and Romanesco. Toss to coat Romanesco in butter. Arrange chicken, vegetables and sauce on plates and garnish with thin strips of orange peel and tarragon.
