Vickys Herby Chicken with Courgette & Tomato Sauce, Gluten, Dairy, Egg & Soy-Free

• 4 skinless chicken breasts
• 2 tbsp cornflour/starch
• 1 juice of 2 oranges
• 4 tsp dried tarragon
• 15 grams fresh chopped parsley
• 2 onions, finely chopped
• 2 clove garlic, finely chopped
• 2 tbsp grated root ginger
• 100 grams mushrooms, finely chopped
• 4 medium tomatoes, quartered
• 4 courgettes, finely sliced
• 1 salt & pepper to taste
• 1 some oil & water

1. Score the chicken a few times on one side, then dust them in the cornflour and put them into a shallow ovenproof dish
2. Pour over the orange juice, sprinkle over the tarragon and half of the parsley.
3. Season with salt & pepper then cover and chill for 30 minutes
4. Preheat the oven to gas 6 / 200C / 400F
5. Cover the chicken dish with foil and bake for 25 minutes until golden and cooked through
6. Meanwhile, lightly oil a large frying pan and saute the onion and garlic with 2 tbsp water until softened, around 3 minutes
7. Add in the ginger, mushrooms and tomatoes and fry until the tomatoes soften and separate
8. Add the courgettes, another 4tbsp water and simmer for 5 or so minutes.
9. Season with salt & pepper and when the vegetables are all nice and soft stir in the remaining parsley
10. Place each piece of chicken on a plate and spoon around the courgette & tomato sauce
11. Nice served with some mashed potato or rice

chicken breasts, cornflourstarch, oranges, tarragon, parsley, onions, clove garlic, root ginger, mushrooms, tomatoes, salt, oil

Taken from cookpad.com/us/recipes/335321-vickys-herby-chicken-with-courgette-tomato-sauce-gluten-dairy-egg-soy-free (may not work)