Chicken with tarragon sauce

A perfect family meal - to make it a complete dish, add 400g baby new potatoes to the baking dish (you may need a larger baking dish) and let them cook along with the chicken and leeks.

• Preparation: 10 mins
• Cooking: 50 mins
• Serves: 4

What you need:

• 4 skinless chicken breasts, each approx 125g
• 1 tbsp olive oil
• 3 medium leeks, trimmed, cleaned and cut into chunks
• 1 clove garlic, crushed
• 200ml chicken stock
• 250ml Oatly Organic Alternative to Cream
• 1 tbsp tarragon leaves roughly chopped

What you do:

1. Preheat the oven to 200°C/180°C fan/gas 5. Season the chicken on both sides; heat the oil in a large non-stick frying pan. Add the chicken and cook on both sides over a medium high heat until golden on each side, transfer to a roasting tin.
2. Put the leeks and garlic into the frying pan and cook over a high heat for 2-3 minutes until beginning to colour, pour in the chicken stock and the Oatly cream and bubble up for 5 minutes. Tip into the roasting tin around the chicken pieces.
3. Cover with foil and cook for 25 minutes in the oven. Remove the foil, scatter over the tarragon then return to the oven for 10 minutes. Season if needed before serving.

Cook's tip:

Nutritional information per portion:

342 Cals

37.2g Protein

17.7g Fat of which 3.9g saturated fat

8.6g Carbohydrate of which 5.3g sugar

3.2g Fibre

0.4g Salt

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