Tarragon Chicken Burgers

5 Propoints Per Burger (194 Calories)

Tarragon Chicken BurgersTarragon Chicken Burger

Serves 4

  • 2tbsp Milk
  • 1tsp Mustard
  • 1 Garlic Clove
  • Zest 1 Lemon
  • 3tsp Tarragon
  • 500g Chicken (Finely Chopped)
  • 4tbsp Mayonnaise
  • 50g 0% Fat Natural Yoghurt
  • 2 Slices of Bread
  1. Make the bread into breadcrumbs
  2. Mix the breadcrumbs with milk, mustard, garlic, half lemon zest, seasoning and 2 tsp Tarragon. Mix together
  3. Combine the chopped chicken with the crumb mixture and mix well
  4. Shape into 4 burgers
  5. Grill burgers for 10 minutes
  6. Combine the mayonnaise with the rest of the lemon zest, tarragon and Greek yogurt. Dollop over before serving
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Tarragon Chicken with Red Onion & Mushrooms

4 ProPoints per Serving

Tarragon Chicken with Red Onion & MushroomsTarragon Chicken with Red Onion & Mushrooms

Serves 4

  • 460g Chicken Breast
  • 2 Red Onions
  • 2 Garlic Cloves
  • 250g Chestnut Mushrooms
  • 150ml Chicken Stock
  • 1tsp Tarragon
  • 150g Crème Fresh
  1. Fry the onions and chicken for 10 minutes
  2. Remove and set aside
  3. Fry the mushrooms for 5 minutes, adding the garlic for the last minute
  4. Return the chicken and onions to the pan with the stock and the tarragon. Stir in the tarragon
  5. Simmer for 10 minutes
  6. Take away from the heat and stir in the crème fraiche

Tarragon Chicken Thighs

8 ProPoints per serving

Tarragon Chicken ThighsTarragon Chicke Thighs

Serves 4

  • 600g Skinless, Boneless, Chicken Thighs
  • 2tsp Tarragon
  • 850ml Chicken Stock
  • 2 Leeks
  • 3tbsp Crème Fraîche
  1. Preheat the oven to gas mark 4 (180c)
  2. Place the chicken thighs in an oven proof dish with a lid.
  3. Add the tarragon to the stock and pout over the chicken. Season
  4. Scatter over the leeks over the top of the chicken. Cover and cook for 20 minutes.
  5. When cooked, stir in the crème fraîche and serve

Pork chops with Spinach and Tarragon Sauce

10 ProPoints Per Serving

Pork chops with Spinach and Tarragon Saucepork

Serves 4

  • 200g Pearl Barley
  • 200g Spinach Leaves
  • 4 Pork Chops
  • 2 Red Onions (Sliced)
  • 2tbsp White Wine Vinegar
  • 200ml White Wine
  • 3tbsp Crème Fraîche
  • 1tsp Tarragon
  1. Cook the barley following the packet instructions. Add the spinach for the last minute then drain.
  2. Season the chops and sear on both sides. Remove from the pan.
  3. Fry the onions. Season, then cook for 7-8 minutes, until softened.
  4. For the sauce, pour in the vinegar and wine and bubble for 5 minutes until reduced.
  5. Reduce the heat and add the crème fraîche, tarragon and chops. Cook for 8 minutes until the pork is cooked through.