1 Heat a saute pan with a lid. Remove the skin from the chicken breasts and season all over. 2 Add some oil and a knob of butter to the heated saute pan. Cook the chicken for 12-15 minutes until tender and cooked through, turning occasionally. 3 Finely chop the onion and slice three celery sticks. Tip into the pan and cook for 2-3 minutes until softened but not browned. 4 Grate the rind from the lemon. Take two tarragon sprigs from the bunch of herbs, strip off the leaves and finely chop. Add both to the pan with the bay leaf. 5 Pour the stock into the pan and season with pepper. Simmer, reduce the heat, cover and simmer for 10 minutes until well flavoured and slightly reduced. 6 For the Lemon Vinaigrette: Finely chop 1 heaped tbsp of the mixed herbs (reserving some parsley for garnish) and place in a screw-topped jar. 7 Add 3 tbsp oil to the jar and squeeze in 2 tbsp lemon juice. Crush in a garlic clove and add the honey. Season to taste and shake until well combined. 8 Cut the apples into quarters, remove the cores, thinly slice and place in a bowl. Pour over the dressing and toss to coat. 9 Finely chop the remaining two celery sticks and add to the apples with the watercress. Gently fold together to combine, add the walnut pieces and set aside. 10 Melt 1 tbsp butter in a pan. Stir in the flour and cook for a minute, stirring. Strain the stock mixture from the simmering chicken ~ you should have about 175ml/6fl oz. 11 Add to the flour, whisking until smooth after each addition, season to taste and simmer for another minute or so, stirring occasionally. 12 Separate the eggs and place the yolks in a bowl (use the whites in another recipe) with the cream. Beat until well combined. 13 Ladle a small amount of sauce into the cream mixture, stir until well combined and carefully pour back into the sauce mixture. 14 Cook over a gentle heat for a minute or so until thickened, adding a little more of the stock mixture if necessary. 15 Finely chop the parsley, add to the sauce and squeeze in the remaining tablespoon of lemon juice, stirring until well combined. Season to taste. 16 Arrange the chicken and celery on a serving plate (discarding the bay leaf) and spoon over a little of the sauce. Arrange a small pile of the salad to the side to serve. Recipe by: Anything You Can Cook
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|Serving Size: 1 Serving (551g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 404 (64%)|
|Amt Per Serving||% DV|
|Total Fat 44.9g||60 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 1084.1mg||334 %|
|Sodium 450.6mg||16 %|
|Potassium 916.6mg||24 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 17.7g|
|Protein 39.7g||57 %|
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Calories per serving: 631
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