Ingredients
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1 bunch baby carrots, peeled
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2 tbs olive oil
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70g unsalted butter
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1 fresh tarragon sprig
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100g piece pancetta, cut into matchsticks
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500g chicken breast fillets
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2 tsp chopped fresh tarragon
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2 tsp white wine vinegar
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45g (1/3 cup) walnuts, toasted, chopped
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1 1/2 cups fresh continental parsley leaves
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1/2 sourdough baguette
Method
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1Preheat oven to 200C/180C fan forced. Place the carrot in a roasting pan with 1 tbs of the oil, 40g of the butter, 2 tbs water and a tarragon sprig. Roast for 25 minutes or until tender.
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2Heat 10g of butter and remaining oil in a frying pan over medium-high heat. Cook pancetta for 3-4 minutes or until crisp. Transfer to a plate lined with paper towel. Add chicken to pan with juices from pancetta and cook for 7 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Slice.
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3Place remaining butter in the frying pan over low heat. Cook for 5 minutes or until starting to brown. Add the chopped tarragon and vinegar.
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4Combine the chicken, carrot, walnut and parsley leaves in a bowl. Season well. Pour over the butter mixture. Add the bread slices and toss to combine.
Source: taste.com.au
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