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Sautéed chicken with asparagus, Jersey Royals and watercress sauce
Fruit and vegetables
1
garlic
clove, crushed
1 tbsp chopped fresh
tarragon
1
lemon
, juice only
80g/3oz bunch
watercress
, stalks removed, plus extra to serve
6 spears blanched
asparagus
, cut into 3 pieces each
sliced
radishes
Tins, packets and jars
1 tsp
Dijon mustard
Cooking ingredients
2 tsp light
soy sauce
2 tsp
vegetable oil
, plus extra for frying
2 tsp
cornflour
50g/1¾oz
cashews
, soaked overnight in water
2 tbsp
olive oil
Dairy, eggs and chilled
15g/½oz unsalted
butter
Meat, fish and poultry
1
chicken breast
, sliced
Other
4 scrubbed and cooked Jersey Royals, sliced
Back to recipe
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