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Sautéed chicken with asparagus, Jersey Royals and watercress sauce

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Need a new way with chicken breast? Try Matt Tebbutt’s buttery tarragon chicken, served with a vibrant watercress sauce and Jersey Royals.

Ingredients

For the chicken

For the sauce

To serve

  • 6 spears blanched asparagus, cut into 3 pieces each
  • 4 scrubbed and cooked Jersey Royals, sliced
  • sliced radishes