Ingredients

• 1 tbsp olive oil
• 15g/½oz butter
• ½ chicken breast fillet
• 1 lemon
• half juiced
• half cut into wedges
• 3 garlic cloves
• skin on
• crushed
• salt and freshly ground black pepper
• ½ potato
• peeled and chopped
• 25g/1oz fresh peas
• out of their pods
• 25g/1oz butter
• 100ml/3½fl oz white wine
• 100ml/3½fl oz double cream
• 2 tbsp chopped fresh tarragon
• ½ lemon
• juice only
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the chicken
• heat the olive oil and butter together in an ovenproof frying pan and fry the chicken breast for 2-3 minutes on both sides
• or until golden-brown.
• Squeeze the lemon juice over the top
• add the lemon wedges and garlic cloves into the pan and season
• to taste
• with salt and freshly ground black pepper.
• Transfer to the oven to roast for 10-12 minutes
• or until the chicken is golden-brown and cooked through. (The chicken is cooked when the juices run clear when the meat is pierced in the thickest part with a skewer.)
• Remove the chicken
• lemon and garlic cloves from the pan and put the chicken and garlic on a plate
• keeping it warm. Reserve the pan and its juices.
• For the potato and pea mash
• cook the potato in a pan of boiling water for 5-7 minutes
• or until tender
• adding the peas for the last 2-3 minutes of cooking. Drain well and mash with the butter. Keep warm.
• For the creamy tarragon sauce
• deglaze the pan used for cooking the chicken with the wine. Simmer for 4-5 minutes
• or until the liquid has reduced by about half
• then stir in the cream
• tarragon and lemon juice. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the mash onto a serving plate and place the chicken on top. Drizzle the sauce around the edges of the plate.