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Ready in: 15 minutes
Serves: 2 - 3

No nutritional information available.

Ingredients

- 350 - 400g (14oz) chicken mini fillets
- ½ tsp ground paprika
- ½ tsp ground turmeric
- ½ tsp dried thyme
- 2 tbsp white wine
- 1½ tbsp finely chopped fresh tarragon, plus extra to serve, or 1½ tsp dried tarragon
- 150ml hot chicken stock (made with ½ stock cube)
- 100ml double cream
- 4 tsp cornflour mixed with 2 tbsp cold water
- Salt and freshly ground black pepper

Method

1. Snip the white part out of each mini fillet with kitchen scissors or a small knife.

2. Mix the paprika, turmeric and thyme in a wide, shallow microwaveable dish with a good pinch of salt and lots of ground black pepper. Toss the chicken in the seasoning mix until lightly coated.

3. Arrange the chicken in a single layer in the microwaveable dish. Cover, without sealing tightly, and cook on high for 3 minutes (1000W) or 3 minutes 40 seconds (800W), turning and repositioning the chicken in the dish halfway. If the chicken is not fully cooked after this time, return to the microwave for 30 - 40 seconds, or until cooked through. Set aside.

4. Put the wine and tarragon in a large microwaveable bowl and cook uncovered on high for 30 seconds (1000W) or 40 seconds (800W). Stir in the chicken stock, cream and cornflour mixture, and season. Cover loosely and cook on high for 2 minutes (1000W), 2½ minutes (800W), or until the sauce thickens. Stir well and check the seasoning.

5. Pour the sauce over the chicken and sprinkle with more fresh tarragon, if you like.

6. Cover loosely and cook on high for 2½ minutes (1000W), 3 minutes 10 seconds (800W), or until the chicken is piping hot.

7. Serve with your choice of accompaniments.

Notes:

A. If your microwave does not have a turntable, it is important to turn the food a few times to make sure it cooks evenly. Please take care when turning as the food will be hot so use oven gloves or tongs.

B. All microwave ovens may vary, the cooking times above are a guide.