PANCETTA-WRAPPED CHICKEN BREASTS WITH TARRAGON AND MUSTARD CREAM SAUCE

- METHOD -

Preheat the oven to 180 ˚C. Wrap each chicken breast with three pieces of pancetta. Secure the ends of the pancetta with toothpicks to ensure it stays put. Add a tablespoon of olive oil to a non-stick pan. Use the flat side of a chef’s knife to smash open the garlic cloves (no need to peel them) and pop them in the pan. Add the chicken and fry the breasts until golden. Remove chicken and place in an ovenproof dish. Roast chicken in the oven for 25-30 minutes until cooked through. Make the cream sauce while the chicken is roasting.

Deglaze the pan you fried the chicken in by adding white wine to the pan. Add the tarragon, mustard seeds and Dijon mustard and cook for two minutes over high heat. Add the chicken stock concentrate and stir in the cream. Stir in the pepper and let it bubble away for a minute or two over low heat. Remove the garlic cloves. Taste and see if it needs any salt – whether you need to add salt depends on the saltiness of the liquid stock concentrate you use. Serve chicken breasts on a bed of cream sauce with fine green beans and boiled baby potatoes.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za