Description

Mary Berry Tarragon Chicken is a classic dish that pairs chicken breasts with a creamy, fragrant tarragon sauce. The tarragon herb, with its slight aniseed flavor, complements the tender chicken beautifully, creating a rich, savory meal. The sauce is made with white wine, cream, and chicken stock, bringing a luxurious, restaurant-quality flavor to the table, yet it’s simple enough for anyone to make at home.

Ingredients

To make this delicious chicken dish, you will need:

Chicken breasts (4, skinless and boneless): Tender and juicy, they cook quickly.
Olive oil (2 tbsp): For browning the chicken.
Butter (25g): Adds richness to the sauce and helps brown the chicken.
Shallots (2, finely chopped): Adds a subtle sweetness to the dish.
Garlic cloves (2, minced): Enhances the flavor of the sauce.
White wine (150ml): Adds depth to the sauce; you can substitute chicken stock if preferred.
Chicken stock (150ml): For richness and to create the sauce base.
Double cream (150ml): To make the sauce creamy and luxurious.
Fresh tarragon (2 tbsp, chopped): The star of the dish, providing a fresh, herbal flavor.
Lemon juice (1 tbsp): Adds brightness and balances the creaminess of the sauce.
Salt and black pepper: Season to taste.

Instructions

Brown the chicken – Heat the olive oil and butter in a large frying pan over medium heat. Season the chicken breasts with salt and pepper, then brown them on both sides for about 4-5 minutes per side until golden. Remove the chicken from the pan and set aside.
Cook the shallots and garlic – In the same pan, add the chopped shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute, being careful not to let it burn.
Deglaze with white wine – Pour in the white wine, scraping up any bits from the bottom of the pan. Let it simmer for 2-3 minutes until the wine has reduced by half.
Add the stock and cream – Stir in the chicken stock and double cream, bringing the mixture to a simmer. Cook for 5-7 minutes until the sauce starts to thicken slightly.
Return the chicken to the pan – Add the chicken breasts back to the pan along with the chopped tarragon. Simmer gently for another 10 minutes, ensuring the chicken is cooked through and the sauce has thickened.
Finish with lemon juice – Just before serving, stir in the lemon juice to brighten the flavors. Taste and adjust seasoning with salt and pepper if needed.
Serve – Serve the tarragon chicken hot, with your choice of sides, and garnish with a little extra fresh tarragon if desired.