The chicken breasts in this quickly made dish are thinly sliced and cooked with paprika and tarragon, both flavours well known to enhance chicken.
Slice the chicken breast fillets thinly across and place them in a bowl with the lemon juice, paprika and garlic. Chop the tarragon and add to the bowl. Stir the breast slices to coat them evenly with the mixture, then cover and leave to absorb the flavours at room temperature for 30 minutes.
Melt the butter in a large, deep, heavy-based frying pan over a fairly low heat. Add the chicken mixture and cook gently, stirring now and then, for 8–10 minutes. Meanwhile, slice each sun-dried tomato into 3–4 pieces – if you can get the ones in jars of oil, they are nice and soft.
Then, using a slotted spatula, transfer the chicken slices to a plate on one side. Bubble the pan juices up fiercely for two minutes to reduce them slightly, remove the pan from the heat and stir in the double cream. Bring the mixture back to the boil and boil, stirring, for about 2–3 minutes or until it has thickened slightly. Season to taste with salt and chilli powder, and then return the cooked chicken breasts to the sauce in the pan, together with the sun-dried tomatoes. Stir the chicken over the heat for another minute, then spoon the chicken and sauce into a shallow serving dish and cover loosely with foil. The chicken may now be kept warm for up to an hour without spoiling in the lowest possible oven.
Just before serving, strew the dish with rocket leaves. This dish goes particularly well with new potatoes and a green vegetable, or with egg noodles or tagliatelle.
© 1999 All rights reserved. Published by Websters International.