Rosemary Chicken with Tarragon Sauce

Method

1. 1Preheat your oven to 180C.
2. 2Cut your pumpkin into bite sized cubes, place in a bowl, drizzle a little olive oil and sprinkle of rosemary. Place on a baking tray lined with baking paper and bake around 20 minutes in oven or until cooked.
3. 3Meanwhile roll out a sheet of baking paper, season with S&P and a sprinkle of rosemary, place chicken on top, again season the top with S&P and another sprinkle of rosemary. Place another sheet on top of the chicken and with a mallet or rolling pin hit the chicken until it is all the same thickness. When you are happy with the size, take off top sheet of paper and spray with a little cooking spray.
4. 4Heat a griddle pan or non-stick frypan with a little spray of cooking spray and place the chicken oiled side down first. Cook chicken for appro 4 minutes and turn over and cook a further 4-5 minutes. Cooking time depends on thickness of chicken; it is cooked when firm to touch. When cooked take off, place on a plate, cover with foil and rest for 5 mins.
5. 5Place peas and corn in a bowl covered with water and microwave for 5 mins. Drain when ready to plate up.
6. 6Meanwhile the chicken is cooking, in a small non-stick frypan sauté onion on med heat – approx 5 minutes. Add garlic and butter, cook 1 minute, and then heated stock. Simmer for 3 minutes. Add milk, tarragon leaves, season with S&P and simmer on low heat for a couple of minutes. After 5 mins, add lemon juice, and cornflour mixture, simmer a further minute until sauce has slightly thickened.
7. 7Take out your pumpkin from oven, place on plates, drain peas and corn and also place on plate. Take out chicken from resting and place on top of pumpkin.
8. 8Pour sauce on chicken and serve immediately.