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Tarragon Chicken
 This is a really delicious summer dish, which is quick to
prepare. Hope you enjoy.
Poach the chicken pieces in a roasting tray, covered with water, few lemon
wedges and a pinch of salt.
Oven at 160c, this will probably take 30mins or so.
Remove to a plate to cool, and then put into the fridge to chill. Allow the
chicken to get cold before taking from the fridge and slicing quite thinly.
The sauce is very easy simple beat the sour cream into the mayonnaise to a
smooth mixture, add the zest and juice of a lemon.
Chop the tarragon quite finely and add to the sauce along with seasoning to
taste.
Now mix the chicken into the sauce and turn out onto your favourite serving
plate.
Finally decorate with the strips of sundried tomato. Lovely with a green
salad , and new potatoes with chopped mint.
Elizabeth Meatyard writes exclusively every month for LIVING WITHIN,
sharing recipes that you can cook and eat, day in, day out. When she’s not
writing, Elizabeth runs a catering company, From Me To You, based in Surrey.
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For people who want to eat well, but eat now, Elizabeth’s
easy to follow recipes are tasty treats for family and friends – and they don’t
require a huge amount of preparation time.