Ingredients
Method
1.Remove tenderloins from chicken breasts, keep for another use. Cut each breast in half horizontally to make two fillets.
2.Combine chicken, oil, rind, crushed garlic, tarragon and juice in medium bowl.
3.Snap tough ends from asparagus, peel stems. Boil, steam or microwave asparagus until tender, drain.
4.Meanwhile, heat oiled large frying pan over high heat. Cook chicken, in batches, about 2 minutes each side or until golden brown and cooked through. Remove from pan, stand, covered, to keep warm.
5.Drain fat from pan. Add verjuice to same pan, cook, stirring, about 2 minutes or until liquid is reduced by half. Add stock and capers, cook, stirring occasionally, about 3 minutes or until mixture is reduced by half. Remove pan from heat, stir in coarsely chopped butter. Strain sauce into a jug, stir in extra tarragon.
6.Serve chicken and asparagus with tarragon sauce.
The term
Notepalliard' means a quick-cooking, thinly sliced or pounded piece of meat, usually veal, beef or chicken. It may also be known as anescalope’. Remove the tenderloin from chicken breast; this is the thin strip of meat lying just under the breast. Using a large sharp knife, cut each chicken breast in half horizontally, so you have two thin pieces.
