Meat

Butter baked chicken

4 Boneless chicken breasts
30g Butter, softened 

2 Courgettes, trlmmed and coursely glsted
45g Butter
1 tbsp freshly chopped tarragon
150ml Chicken stock
1.5 tsp lemon juice
4 tbsp double cream
1 heaped tsp cornflour
Salt & Pepper
fresh tarragon to garnish

Season the chicken and spread the softened butter over the chicken. Cook in a fairly hot oven, 200 degC for 40 or so mins, basting a couple times.

Melt the butter in a saucepan and add the grated courgettes. Saute very gently for 3 to 4 mins until the courgettes look soft and the liquid has begun to emerge. Add the tarragon, stock and lemon juice and bring to the boil.

Simmer for a couple mins, then blend the cream and cornflour together and stir into the courgette. Bring gently back to the boil to thicken the sauce, but don't let it boil. Season.

Serve the chicken with the sauce and garnish with the tarragon.

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