Chicken With Pear And Blue Cheese Salad - cooking recipe

Ingredients

2 ounces olive oil
6 shallots, sliced
1 clove garlic, crushed
2 tablespoons chopped fresh tarragon
1 tablespoon English mustard
6 boneless skinless chicken breasts
1 tablespoon flour
2/3 cup chicken stock
1 apple, diced finely
1 tablespoon chopped walnuts
1 tablespoon heavy cream
salt and pepper
Salad
3 1/2 cups cooked rice
2 large pears, diced
1 cup blue cheese, diced
1 red bell pepper, diced
1 tablespoon chopped fresh coriander
1 tablespoon sesame oil

Preparation

In a deep bowl, mix olive oil, shallots, garlic, tarragon and mustard.
Salt and pepper to taste.
Place the chicken breasts in this mixture, coating well.
Chill for 4 hours.
Drain the chicken, reserving the marinade.
Quickly fry the chicken in a deep non-stick pan for 4 minutes on each side.
Transfer the chicken to a large serving platter.
Add the marinade to the pan, bring to a boil and sprinkle with the flour.
Add the chicken stock, apples and walnuts.
Gently simmer for 5 minutes.
Return the chicken to the pan with the sauce in it.
Add the heavy cream and cook for 2 minutes.
Mix the salad ingredients together and place a small amount on each plate.
Top each plate with a chicken breast and a spoonful of the sauce.
Serve immediately.