A simple and delicious way to cook chicken breasts, works brilliantly as a tangy and refreshing lunch.
Serves 4
Ready in 55 minutes
Per serving:
321kcals
18.3g fat (2.8g saturated)
36.1g protein
3g carbs
2.4g sugar
1g salt
1. Preheat the oven to 200°C/fan180°C/gas 6. Cut 7 fine slices from the middle of 1 lemon and juice the remainder along with the other lemon and set aside. Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin. Drizzle with the olive oil and sprinkle over the salt and ground pepper. Roast for 35 minutes.
this goes well with a simple lettuce and herb salad. Dauphinoise potatoes go very well with it too, as would a simple serving of steamed green vegetables or basmati rice.
2. Transfer the chicken to a plate and keep warm. Put the roasting tin over a low heat on the hob and add the lemon juice. Stir with a wooden spatula, scraping up any bits stuck to the bottom of the tin. Add the soya cream and stir well to heat the mixture through.
3. Return the chicken to the tin and spoon over the sauce. Garnish with the remaining tarragon and lemon slices, and serve.
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