Simon Rimmer served up tasty chicken and king prawns with a cream tarragon sauce for Valentine’s Day on Steph’s Packed Lunch.
The ingredients are: 2 chicken breasts, skin and presentation bone on, 50ml olive oil, 200ml chicken stock and 50g unsalted butter.
For the king prawns with tarragon sauce: 2tbsp olive oil, 10 king prawns, peeled, deveined, but tail still on, 125ml white vermouth, 1 lemon, zested, 250ml double cream and 30g tarragon, leaves chopped.
For the rice: 1 pack microwave basmati rice, hot, 50g unsalted butter and 50g flaked almonds, toasted.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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