A really simple chicken dish that cooks in well under half an hour but also tastes great, based on the recipe from Nigella Lawson’s “Kitchen” book. You really can’t go wrong with chicken and cream together. Given that it is easy to slightly overcook chicken breast (particularly as you need to make sure it is properly cooked through) the cream helps to hide this a bit, as well as providing richness to the sauce. The tarragon itself provides a mild flavour which is all you need as you don’t want to detract too much from the subtle flavour of the chicken breast.
Serves 2 Adults + 2 kids
- 3 Chicken breasts
- Vegetable oil
- 2 tbsp Freeze-dried tarragon
- 200ml Double cream
- 1 glass white wine
- Sprinkle of salt and pepper
- Few leaves of fresh tarragon (optional)
- Cut the breasts in half lengthwise and fry in a splash of oil over a medium heat for 3 minutes, or until it has started to brown a bit.
- Turn the breasts over and sprinkle over the tarragon, followed by the salt and pepper. Fry for a further 3 minutes.
- Add in the wine and let it bubble down until there are a few tbsp’s of liquid remaining. Then add in the cream.
- Once the cream starts to thicken and bubble it is ready – just cut into the thickest part of the chicken to check no pink meat remains, this will tell you that it’s all cooked through.
- Serve with your choice of potatoes and vegetables. I love this dish with mashed potato to mop up all that creamy sauce and some crunchy sugar snap peas to add some texture. You could add a few chopped tarragon leaves at this stage if you wanted.