Preparation : 20 min. Cooking time : 45 min.

4

Ingredients

• Tarragon Béchamel:
• 600ml Béchamel Sauce
• Good handful of fresh tarragon leaves, finely chopped
• 1/2 glass dry white wine
• 2 tbsp olive oil
• 8 shallots or baby onions
• 3 cloves of garlic, crushed
• 4 chicken breasts, cut into thin strips and 2 rashers smoked back bacon, diced or 6-8 small quorn fillets
• 150g chestnut mushrooms
• 1/2 glass dry white wine

Preparation

Béchamel Sauce flavoured with fresh tarragon leaves with a dash of dry white wine makes a delicious accompaniment to oven roasted fillets of chicken or QuornT, cooked with whole baby onions and chestnut mushrooms. Serve on a bed of creamy Garlic Mash with some whole green beans.

1. Oven roast the shallots or baby onions with the garlic and olive oil in an ovenproof dish for 20 minutes to soften. Add the prepared chicken and bacon or Quorn fillets and mushrooms with the wine. Cover loosely with greaseproof paper made pliable by running under the tap.
2. Cook for a further 20-25 minutes until cooked.
3. Add the fresh tarragon and wine to the prepared béchamel sauce.
4. Stir sauce into the remaining cooked ingredients to combine with the cooking juices and serve on a bed of Alpro garlic mash.

- For vegetarian option use QuornT.
- For gluten/wheat-free option use wheat/ gluten-free flour.

Extra information

459 calories per chicken portion

438 calories per quorn portion

not suitable for freezing

Oven temperature: 190degC/375degF/Gas Mark 5