Serves 4
125g Tenderstem broccoli, cut into 2.5cm lengths
1tbsp olive oil
1 onion, halved and thinly sliced
1tbsp wholegrain mustard
300g half fat creme fraiche
4 chicken breasts, cut into chunks
1/2 x 15g pack fresh tarragon, roughly chopped
3-4 sheets filo pastry
Preheat the oven to 190, gas mark 5. Plunge the broccoli into boiling water for 2 mins, then drain. Heat the oil and fry the onion for 3-4 mins, until soft.
Stir in the mustard and creme fraiche. Add the chicken and simmer gently for 5 mins. Stir in the tarragon and broccoli.
Pour the mixture into an ovenproof dish. Scrunch up the filo pastry sheets and place over the mixture, brush with melted butter and bake for 20-25 mins, until golden and bubbling. Serve with steamed veg.
125g Tenderstem broccoli, cut into 2.5cm lengths
1tbsp olive oil
1 onion, halved and thinly sliced
1tbsp wholegrain mustard
300g half fat creme fraiche
4 chicken breasts, cut into chunks
1/2 x 15g pack fresh tarragon, roughly chopped
3-4 sheets filo pastry
Preheat the oven to 190, gas mark 5. Plunge the broccoli into boiling water for 2 mins, then drain. Heat the oil and fry the onion for 3-4 mins, until soft.
Stir in the mustard and creme fraiche. Add the chicken and simmer gently for 5 mins. Stir in the tarragon and broccoli.
Pour the mixture into an ovenproof dish. Scrunch up the filo pastry sheets and place over the mixture, brush with melted butter and bake for 20-25 mins, until golden and bubbling. Serve with steamed veg.
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