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Acacia honey-glazed chicken breast with tomato, artichoke and watercress

Acacia honey-glazed chicken breast with tomato, artichoke and watercress is built on Plain Flour, Olive Oil, Acacia Honey, Sherry Vinegar, and Watercress Soaked In Water. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1 tsp
• 2 tbsp
• 2 tbsp
• 1 bunch

Method (preview)

1. 1

   Place a slice of lemon under the string, on the base.

2. 2

   Mix the flour with a little water to create a smooth paste. Add to a saucepan of boiling salted water.

3. 3

   Place the artichoke base-downwards into the pan of boiling salted water and boil until softened.

4. 4

   Remove and place in iced water to cool.

5. 5

   Remove all the outer leaves, until you reach the centre of the artichoke.

6. 6

   Remove the centre of artichoke with a spoon to reveal the heart.

7. 7

   Trim base with a knife and place into cooled cooking liquid until required.

8. 8

   For the chicken, heat a frying pan until hot, then add the olive oil and chicken breast, skin-side down.

9. 9

   Fry for 6-7 minutes then turn the breast over, and cook for a further 2-3 minutes.

10. 10

    Turn back over onto the skin side, pour over the honey and allow to caramelise in the heat.

11. 11

    When the chicken is completely cooked through (the juices should run clear when tested with a skewer) squeeze over the lemon juice, remove from the heat and place to one side.

12. 12

    For the salad, slice the artichoke heart into eight pieces.

13. 13

    Place the beef tomato, artichoke, cucumber, shallots, garlic, chives, chervil, sherry vinegar, mustard and yoghurt into a bowl and mix together well.

14. 14

    Season, to taste, with salt and freshly ground black pepper.

15. 15

    To serve, place the salad into the centre of a plate.

16. 16

    Slice the chicken breasts at an angle of 45 degrees and place a fan of slices on top of the salad.

17. 17

    Garnish with watercress and serve.