Chicken breasts with tarragon

    1 hour

    Tarragon, with its slight aniseed flavour, is one of the most delicate of all fresh herbs and is particularly well suited to this combination of chicken breasts and crème fraîche.

    1 person made this

    Serves: 4 

    • 4 boneless, skinless chicken breasts, about 200g each
    • 2 tablespoons plain flour
    • Salt and black pepper
    • 1 tablespoon unsalted butter
    • 1½ tablespoons sunflower oil
    • 2 shallots
    • 4 sprigs tarragon
    • 1 cup dry white wine
    • 1½ cups chicken stock
    • 4 tablespoons crème fraîche

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat the oven to low. Trim any excess fat from the chicken and pat dry with paper towels. Dust with the flour and season lightly with salt and pepper.
    2. Heat the butter and 1 tablespoon oil in a frying pan over moderate heat and cook the chicken for about 6 minutes on each side.
    3. Meanwhile, peel and chop the shallots. Snip off the tip of each sprig of tarragon and reserve, then strip the leaves from the remaining stems, chop coarsely and put aside.
    4. Transfer the chicken to the oven to keep warm. Add the shallots to the pan with the rest of the oil and fry, stirring, for 1 minute. Add the wine and half the chopped tarragon. Boil until the wine has reduced by half. Add the chicken stock and reduce by half again.
    5. Stir in the crème fraîche and the remaining chopped tarragon, then return the chicken to the pan and warm through for 1 minute on each side. Adjust the seasoning and serve, garnished with tarragon tips.


    good source of vitamins B group and E, and zinc.

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