Image of a recipe for Tarragon Chicken

This recipe goes well with new potatoes or rice, and green beans or peas.


4 servings

Category: Main Courses

Origin: France

Difficulty: Normal

Price: Bon marché

preps: 0 minutes

cooking: 0 minutes

temperature: Celcius

Step - 1

Black Pepper

1 grams Black Pepper

Chicken Breast

500 grams Chicken Breast

Creme Fraiche

250 ml Creme Fraiche


2 units Garlic

Olive Oil

1 tbsp Olive Oil


1 units Onion


2 grams Salt


1 tsp Tarragon

White Pepper

1 grams White Pepper

White Wine

2 cups White Wine

1 - Heat the oil with each garlic clove cut into quarters. Add the dried tarragon and diced onion (you could use spring onions instead). Gently fry for 5 minutes or until softened (but don't let them brown)

2 - Add the chicken breast pieces to the pan, and allow to lightly brown on one side. If onions are catching the pan, scoop onto the tops of the chicken.

3 - Turn over the breast pieces and then add the white wine to the pan. Add the white pepper, cover and allow to simmer for 15 minutes.

4 - Check chicken breasts are cooked through by pricking with a knife to the middle and then holding it to your lip to make sure it's hot. Remove them from the pan and wrap in foil.

5 - Add the cr?ɬ®me fraiche to the pan, season with salt and pepper. Continue to heat and allow sauce to thicken for around 5 minutes.

6 - Serve the chicken pieces on a plate with the sauce poured over.