/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Sautéed chicken with asparagus, Jersey Royals and watercress sauce

Prepare
overnight
Cook
10 to 30 mins
Serve
Serves 2

Need a new way with chicken breast? Try Matt Tebbutt’s buttery tarragon chicken, served with a vibrant watercress sauce and Jersey Royals.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the chicken

For the sauce

To serve

  • 6 spears blanched asparagus, cut into 3 pieces each
  • 4 scrubbed and cooked Jersey Royals, sliced
  • sliced radishes

Method

  1. In a small bowl, toss the chicken in the soy sauce and oil.

  2. Combine the cornflour with 2 tbsp water in a separate bowl. Add the chicken, mix well and leave for 10 minutes.

  3. Meanwhile, to make the sauce. Blend the nuts, mustard, lemon juice and watercress in a blender until smooth. With the blender still on, slowly add the oil and 50ml/2fl oz water to emulsify. Set aside while you cook the chicken.

  4. Set a large frying pan over a high heat. Add some oil to the very hot pan and fry the chicken well on both sides for 2–3 minutes. Add the garlic, butter and tarragon. Coat the chicken well in the buttery sauce and check it is cooked through.

  5. Serve the cooked chicken on the watercress, sliced potatoes, radishes, and asparagus.