Chicken With Tarragon And Peppercorn Dressing - cooking recipe

Ingredients

4 None potatoes
8 None chicken tenderloins
1 tbsp cracked black pepper
4 None medium tomatoes, sliced thinly
1 None red onion, sliced thinly
None None Tarragon and Peppercorn Dressing
2 tbsp water
2 tsp drained green peppercorns, crushed
2 tsp wholegrain mustard
2 None green onions, sliced thinly
1 tbsp chopped fresh tarragon
1 tbsp olive oil
1 tbsp sugar
1/3 cup white wine vinegar

Preparation

Boil, steam or microwave potatoes until just tender then drain.
Meanwhile, coat chicken all over in black pepper and cook, in batches, on a heated oiled grill plate, for 3 mins each side or until browned and cooked through. Cover and let stand for 5 mins, slice thickly.
When potatoes are cool enough to handle, slice thickly. Cook potatoes, in batches, on heated oiled grill plate until browned both sides.
Meanwhile, combine dressing ingredients in a small bowl and whisk. Arrange potatoes, tomato and red onion slices on serving plates and top with chicken, drizzle with dressing.