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Member recipe

Chicken tarragon

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Prep: 5 minutes Cook: 10 minutes

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Serves 4

Pan fried chicken breast with a white wine cream and tarragon sauce

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  • 4 chicken breasts cut into strips
  • Handful of fresh tarragon leaves picked and chopped
  • 50g butter
  • 5floz white wine
  • 5floz double cream


  1. Melt the butter in a large heavy based frying pan till it's foaming then add your sliced chicken, make sure it is cooked thoroughly then remove with a slotted spoon to a warm plate and season.

  2. In the remaining juices add your white wine and tarragon and reduce by half. Then add the cream turn down the heat and bring to a simmer.

  3. Add the chicken to the sauce and heat chicken through for a couple of minutes.

  4. Serve with fresh tagliatelle, mangetout and babycorn.

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