(Serves 6)
Ingredients
6 Chicken breasts
400ml Chicken stock
200ml Extra virgin olive oil
2 Lemons, zest and juice
1 tbsp Dijon mustard
Handful fresh tarragon
Salt and black pepper
Method
Place the halved chicken breasts between two pieces of greaseproof paper and bash with a rolling pin until flattened and even.
Heat a griddle pan until smoking hot and
griddle the chicken fillets for 2-3 minutes on each side until cooked through. Set aside in an oven proof dish.
Heat the chicken stock in a saucepan to just below boiling point. Use a hand stick blender to blend the hot chicken stock, lemon juice and zest, mustard and tarragon. Slowly add the olive oil to the stock in a thin stream, continuing to blend until the sauce ingredients are well combined and emulsified.
Pour the sauce over the chicken and leave for a minimum of 4 hours in the fridge so that the flavours infuse. Cover and reheat for 20 - 25 minutes at 180°C. Serve with herby rice and seasonal greens.
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