Recipe for seared and roasted tarragon chicken breasts with a side dish of barley, peppers, olives and feta
1 free-range chicken breast
30ml sour cream
1/2 tbsp honey mustard
1/4 tsp dried tarragon
1/4 cup barley
1 cup water (to cook barley)
1/4 bell pepper – de-seed and chop
1/2 tbsp fresh parsley – chop finely
15g pitted black olives
1 tsp red wine vinegar
15g feta cheese
olive oil, salt & pepper (from your pantry)
Place a saucepan of lightly salted boiling water on the stove on high heat. (See above for the amount of water to cook barley). When boiling, add the barley. Cover and cook for 25 minutes – on medium to low heat (enough heat to keep the water bubbling gently) – until water disappears completely. Remove from heat and stir in bell pepper, olives and parsley. Add red wine vinegar, salt and freshly ground black pepper to taste. Let stand for 5 minutes. Fluff with a fork.
Place a frying pan on medium to high heat until hot.
Coat chicken with olive oil, salt and pepper. Add chicken to pan; cook 7 minutes on each side or until done. Transfer to a platter; keep warm.
Turn the heat down to medium-low and stir the sour cream, honey mustard, and tarragon into the same pan. Cook until thoroughly heated.
To serve, place the chicken breast on the plate and spoon the sauce over the chicken. Serve a portion of calamata barley on the side with crumbled feta on top.
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