Lemon and Tarragon. This was how I ate chicken in Italy for the first time. It is a sensational mix and this
light lunch for four people makes the most of it.
You need:
4 skinless thigh fillets
1tbs olive oil
1tbs clarified butter
Flour seasoned with salt and freshly ground black pepper
Zest and juice of a lemon
2-3 sprigs of tarragon
Cut the fillets in half by slicing through the thin bit. Dredge them in the seasoned flour and pat them to remove any excess.
Strip the leaves from the tarragon and drop the stalks into the skillet in which you are heating up the oil and butter. Slice the leaves and
set them aside.
When the butter is foaming, add the chicken fillets, skin-side down, and cook for 3-4 minutes over a moderate to high heat, shaking the pan
from time to time to prevent burning.
Lower the heat and turn the fillets over. Cook them for a further 2-3 minutes, remove the tarragon stalks and add the sliced tarragon leaves,
the lemon juice and the zest.
Cook for two minutes, shake the pan, turn off the heat and cover the skillet. Leave like this for a further 3 minutes before serving. Spoon
the cooking juices over the chicken portions, making sure that some of the tarragon leaves stick to the chicken.
Serve with pasta and a fresh green vegetable such as spinach.
