Sautéed chicken with watercress sauce recipe
Sautéed chicken with asparagus, Jersey Royals and watercress sauce Need a new way with chicken breast? Try Matt Tebbutt’s buttery tarragon chicken, served with a vibrant watercress sauce and Jersey Royals. 1 chicken breast, sliced 2 tsp light soy sauce2 tsp vegetable oil, plus extra for frying 2 tsp cornflour 1 garlic clove, crushed15g/½oz unsalted butter 1 tbsp chopped fresh tarragon 1 chicken breast, sliced 2 tsp light soy sauce 2 tsp vegetable oil, plus extra for frying 2 tsp cornflour 1 garlic clove, crushed 15g/½oz unsalted butter 1 tbsp chopped fresh tarragon 50g/1¾oz cashews, soaked overnight in water1 tsp Dijon mustard 1 lemon, juice only80g/3oz bunch watercress, stalks removed, plus extra to serve 2 tbsp olive oil 50g/1¾oz cashews, soaked overnight in water 1 tsp Dijon mustard 1 lemon, juice only 80g/3oz bunch watercress, stalks removed, plus extra to serve 2 tbsp olive oil 6 spears blanched asparagus, cut into 3 pieces each4 scrubbed and cooked Jersey Royals, slicedsliced radishes 6 spears blanched asparagus, cut into 3 pieces each 4 scrubbed and cooked Jersey Royals, sliced sliced radishes Method In a small bowl, toss the chicken in the soy sauce and oil.Combine the cornflour with 2 tbsp water in a separate bowl. Add the chicken, mix well and leave for 10 minutes. Meanwhile, to make the sauce. Blend the nuts, mustard, lemon juice and watercress in a blender until smooth. With the blender still on, slowly add the oil and 50ml/2fl oz water to emulsify. Set aside while you cook the chicken.Set a large frying pan over a high heat. Add some oil to the very hot pan and fry the chicken well on both sides for 2–3 minutes. Add the garlic, butter and tarragon. Coat the chicken well in the buttery sauce and check it is cooked through. Serve the cooked chicken on the watercress, sliced potatoes, radishes, and asparagus. In a small bowl, toss the chicken in the soy sauce and oil. In a small bowl, toss the chicken in the soy sauce and oil. Combine the cornflour with 2 tbsp water in a separate bowl. Add the chicken, mix well and leave for 10 minutes. Combine the cornflour with 2 tbsp water in a separate bowl. Add the chicken, mix well and leave for 10 minutes. Meanwhile, to make the sauce. Blend the nuts, mustard, lemon juice and watercress in a blender until smooth. With the blender still on, slowly add the oil and 50ml/2fl oz water to emulsify. Set aside while you cook the chicken. Meanwhile, to make the sauce. Blend the nuts, mustard, lemon juice and watercress in a blender until smooth. With the blender still on, slowly add the oil and 50ml/2fl oz water to emulsify. Set aside while you cook the chicken. Set a large frying pan over a high heat. Add some oil to the very hot pan and fry the chicken well on both sides for 2–3 minutes. Add the garlic, butter and tarragon. Coat the chicken well in the buttery sauce and check it is cooked through. Set a large frying pan over a high heat. Add some oil to the very hot pan and fry the chicken well on both sides for 2–3 minutes. Add the garlic, butter and tarragon. Coat the chicken well in the buttery sauce and check it is cooked through. Serve the cooked chicken on the watercress, sliced potatoes, radishes, and asparagus. Serve the cooked chicken on the watercress, sliced potatoes, radishes, and asparagus.