Poached chicken with mushrooms, tarragon and orange yogurt sauce

Method

1. Heat the olive oil in a saucepan and fry the shallots and garlic until soft.

2. Add the mushrooms and white wine. Cook for 10 minutes, stirring continuously, until all the liquid has evaporated.

3. Add the tarragon and season with salt and freshly ground black pepper.

4. Place the mixture into a blender and pulse a couple of times, until roughly chopped (or you can chop by hand). Set aside to cool.

5. Place chicken breast onto a double sheet of cling film and season. Place the mushroom mix onto the chicken and roll it over into a cigar shape. Roll tightly in the cling film tying it at both ends.

6. Bring a saucepan of water to the boil and poach the chicken for about 10 minutes.

7. To make the sauce, place the white wine into a saucepan and simmer until reduced by half.

8. Add the yogurt. Grate the zest from the orange and cut the flesh into segments. Add this to the sauce. Stir in the chives.

9. Combine the watercress and rocket and dress with the balsamic vinegar and olive oil .

11. To serve, slice the chicken, arrange onto a plate and spoon over the sauce. Serve with the salad.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the chicken

2 tbsp Olive oil
0.5 shallot, finely diced
0.5 garlic clove, crushed
50g button mushrooms, sliced
60ml White wine
1 small bunch of tarragon, chopped
1 pinch salt and fresh ground black pepper
2 chicken breasts, skin removed and flattened

For the sauce

60ml White wine
3 tbsp Greek yogurt
1 orange
1 tbsp chopped chives

For the salad

1 small bunch watercress
1 small bunch wild rocket
1 tbsp Balsamic vinegar
4 tbsp Olive oil

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Afternoon tea, curry cookery courses and more!
Special offers on wine