4 chicken breast fillets
1 tbsp olive oil
2 large carrots, thinly sliced diagonally
2 baby fennel, trimmed, thinly sliced
2 tsp plain flour
1/3 cup vermouth
½ cup pure cream
2 tbsp fresh tarragon leaves finely chopped,
or 2 tsp dried tarragon
1 bunch English spinach, leaves
1 Using a sharp knife, cut each chicken fillet into thin escallops. Heat oil and butter in a large non-stick frying pan over medium heat. When butter is melted and sizzling, season chicken and add 3-4 escallops at a time to pan. Cook for 2 minutes on each side or until golden. Transfer to a plate. Cook remaining escallops. Cover to keep warm.
2 Add carrot and fennel to pan. Cook, stirring occasionally for 10-12 minutes or until vegetables are soft and beginning to caramelise. Transfer to a plate. Sprinkle flour into pan and stir into pan juices until combined. Remove pan from heat and slowly whisk in vermouth and cream until well combined. Return to heat and whisk until well combined and mixture comes to the boil. Add tarragon, salt and pepper.
3 Bring a saucepan of water to the boil. Add spinach leaves and cook for 1 minute or until just wilted and tender. Drain. Spoon spinach onto serving plates. Place carrot and fennel mixture onto plates. Top with chicken escallops and sauce. Serve.