- 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
- 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.