4 skinless chicken fillets
Accompaniments
500gms new potatoes, halved
500gm green beans
4 carrots, julienne
8 slices marrow (or 8 courgettes)
Dressing
1-2 tsp dried tarragon
1 tsp Dijon mustard
2 tsp wholegrain mustard
200ml natural fat free yoghurt
Method
Mix all the dressing ingredients together in a bowl.
Set aside.
Put the potatoes on to cook in lightly salted boiling water.
Steam, microwave or boil remaining vegetables.
Drain all vegetables once cooked and keep warm.
Meanwhile, spray a frying pan with non-stick cooking spray and heat.
Dry fry the chicken fillets about 10 minutes per side, or until cooked through.
Take the pan off the heat and remove the chicken.
Tip the mixed dressing into the pan and stir briefly to deglaze and warm with residual heat.
Serve the vegetables with one chicken fillet per person.
Spoon the warm dressing over the chicken.
