Pan-Seared Tarragon Chicken with Creamed Courgette & Bulgur Salad

Steps

1. Bring a full kettle to the boil.
2. Roughly chop broccoli. In a medium heat-proof bowl, add bulgur, broccoli and a pinch of salt and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well.
3. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Roughly chop tarragon and rub onto chicken. Season with salt and pepper. Heat oil in a medium fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Remove from pan and rest, covered. Reserve pan. While chicken cooks grate courgette.
4. When chicken has cooked return reserved pan to medium heat with oil. Add courgette and a pinch of salt. Cook for about 2 minutes, until starting to soften. Add chicken stock, bring to a simmer and cook for about 2 minutes, until almost absorbed completely. Remove from heat and stir through sour cream.
5. Add baby spinach to drained bulgur and broccoli along with vinegar and olive oil and toss to combine. Season to taste with salt and pepper. Thinly slice chicken and stir any resting juices through creamed courgette.
6. Bulgur salad with chicken and creamed courgette. Sprinkle over almonds.