Ingredients

• 150g/5½oz mini chicken fillets
• 1 tbsp olive oil
• 1 tbsp chopped fresh tarragon
• salt and freshly ground black pepper
• 1 tbsp Dijon mustard
• 75ml/3fl oz chicken stock
• 75ml/3fl oz double cream
• ½ packet of cooked beetroot
• rinsed
• drained and chopped
• 2 tbsp demerara sugar
• 1 tsp balsamic vinegar
• 1 tbsp olive oil
• 75g/3oz pancetta
• fried until crisp
• 100g/3½oz ready-made croutons
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the chicken
• place the chicken fillets
• olive oil and tarragon into a bowl and mix together. Season with salt and freshly ground black pepper.
• Heat a griddle pan over a high heat
• until smoking
• then grill the chicken for three minutes on each side.
• Add the mustard and chicken stock
• stir and reduce by half.
• Add the cream and reduce
• until thick
• then with season with salt and freshly ground black pepper.
• For the beetroot and bacon
• place the beetroot into a bowl with the sugar and balsamic vinegar
• then season with salt and freshly ground black pepper.
• Heat the olive oil in an ovenproof frying pan over a medium heat and add the beetroot mixture. Fry for two minutes
• then place into the oven for five minutes.
• To serve
• place the chicken onto a serving plate and pour over the sauce. Garnish with the crisp pancetta and croutons. Serve the beetroot in a serving bowl to the side.