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
• 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

Instructions

1. In a deep bowl, mix olive oil, shallots, garlic, tarragon and mustard.

2. Salt and pepper to taste.

3. Place the chicken breasts in this mixture, coating well.

4. Chill for 4 hours.

5. Drain the chicken, reserving the marinade.

6. Quickly fry the chicken in a deep non-stick pan for 4 minutes on each side.

7. Transfer the chicken to a large serving platter.

8. Add the marinade to the pan, bring to a boil and sprinkle with the flour.

9. Add the chicken stock, apples and walnuts.

10. Gently simmer for 5 minutes.

11. Return the chicken to the pan with the sauce in it.

12. Add the heavy cream and cook for 2 minutes.

13. Mix the salad ingredients together and place a small amount on each plate.

14. Top each plate with a chicken breast and a spoonful of the sauce.

15. Serve immediately.