Pan-fried succulent chicken with a rich creamy mushroom & tarragon cashew cream sauce, served alongside carrot mustard fries and crispy kale.
547 calories • 29g carbs • 26g fat • 50g protein
Recipe for two people, halve the ingredients for one person.
Ingredients
120g chestnut mushrooms
1 red onion
1 tbsp tamari
200ml cashew cream
2 garlic cloves
2 tbsp oil
2 tbsp wholegrain mustard
2 x 170g free-range chicken breast
400g carrot
80g kale
Medium handful of fresh tarragon
Method
1. Preheat the oven to 200C / gas mark 6. Cut the red onion into bite-sized pieces. Peel the carrots then cut into thin fries. Add the carrot fries to a large baking tray. Drizzle with 1/2 tbsp oil, add just half the mustard, season with sea salt and black pepper then mix well to coat the carrots evenly. Place just half the red onions to one end of the tray alongside the carrots and cook in the oven for 25 mins, turning halfway through.
2. Crush or finely dice the garlic and thinly slice the mushrooms. Roughly tear the woody stalks from the tarragon leaves, discard the stalks.
3. Season the chicken breasts with sea salt and black pepper. Heat a frying pan with 1/2 tbsp oil on a medium heat, add the remaining onion and cook the chicken for 2 mins each side until golden brown. Remove from the pan and place onto a second baking tray. Cook in the oven for 15-20 mins until cooked though.
4. Heat the same pan that the chicken was cooked in with 1/2 tbsp oil on a medium heat, add the remaining onion, garlic, mushrooms and add the whole tarragon sprigs (these can be removed later), season with black pepper and cook for 5 mins.
5. Meanwhile, remove the kale leaves from the stalk and thinly slice. Remove the carrot fries from the tray, and cover to keep warm. Then place the kale on the tray over the red onions, drizzle with 1/2 tbsp oil and return to the oven for a further 5 mins until the kale starts to crisp.
6. Add the tamari to the pan with the mushrooms and cook for 1 min, then pour in the cashew cream and the remaining mustard, simmer for 3-4 mins until the sauce thickens, season with sea salt and black pepper.
7. To serve, place the kale and red onion onto two warm plates, place the carrot fries alongside then lay the chicken over the kale and spoon the creamy sauce over the top of the chicken.
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