Nutrition balance score
Great
Glycemic Index
80
High
Glycemic Load
16
Moderate
Nutrition per serving
Calories275.7 kcal (14%)
Total Fat6.8 g (10%)
Carbs20.2 g (8%)
Sugars1.1 g (1%)
Protein30.8 g (62%)
Sodium127.2 mg (6%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Season the chicken breasts with salt and white pepper and put them in a lidded frying pan. They should fit quite snugly Add a large tarragon Sprig, the sliced garlic and the lemon zest, then pour over just enough water to cover the chicken breasts
Step 2
Bring the water to the boil, then turn down the heat so it is just below simmering point. Leave the chicken to cook very gently for 7 minutes, then check for doneness. Pierce a skewer into the thickest part - any Juices should run clear and the skewer should feel too hot to touch. Cook for longer if necessary.
Step 3
Meanwhile, bring a large saucepan of water to the boil and add salt. Add the new potatoes and simmer them for about 15 minutes or so until cooked. Drain them and keep them warm.
Step 4
Remove the chicken from poaching liquid and set it aside to keep warm. Place the pan over the heat again and cook to reduce the liquid to about 200ml. Strain it and discard the garlic and tarragon, then stir in the créme fraiche. Finely chop the remaining tarragon and stir it into the sauce. Taste and add as much of the lemon juice as you think necessary, a teaspoon ata time. Serve the chicken breasts and potatoes with the sauce spooned over or in a Separate jug.
Step 5
HAIRY BIKER TIP: Green beans go well with this. To save using another pan, add the beans to the potatoes for the last 3 or 4 minutes of the cooking time. Remove the beans with tongs, then drain the potatoes.
