Ingredients

• 1 skinless chicken breast
• flattened with a rolling pin
• juice of 1 lime
• 1 garlic clove
• crushed and diced
• 2 tbsp olive oil
• 1 red onion
• chopped
• 150ml white wine
• ½ chicken stock cube
• 1 tbsp double cream
• 1 tsp wholegrain mustard
• 1 tbsp tarragon
• chopped
• 1 chicory head
• 1 carrot
• peeled and grated
• bunch of chives
• chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp balsamic vinegar

Directions

• Cut the chicken into strips and toss in a bowl with the lime juice
• garlic and a tablespoon of the olive oil.
• Heat the remaining oil in a deep frying pan. Add the red onion and white wine and bring to a simmer.
• Add the chicken
• crumble in the stock cube and simmer for about ten minutes
• or until the chicken is cooked through.
• Add the cream and wholegrain mustard to the pan and continue to simmer for two minutes
• until reduced and slightly thickened.
• Add the chopped tarragon and stir through.
• For the salad
• mix together the chicory
• carrot and chives. Add the oil
• lemon juice and balsamic vinegar and toss thoroughly.
• To serve
• spoon the chicken on top of the salad and drizzle with the cream and mustard sauce.