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Chicken with Tarragon Cream Sauce

Roasted honey-glazed chicken breasts served with a rich white wine, tarragon, and double cream reduction sauce.

ChickenFrench CuisineMain CourseHigh ProteinGluten Free

Estimated Nutrition

Per Serving Total
Calories 545.6 kcals 2182.4 kcals
Carbohydrates 9.7 grams 38.6 grams
Fat 39.1 grams 156.4 grams
Protein 33.2 grams 132.8 grams
Cook Time
25 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
150
ml
Double Cream
null
Liquids
75
ml
White Wine
medium dry
150
ml
Chicken Stock
null
Meat
4
piece
Chicken
breast
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
to taste
2
sprig
Tarragon
whole sprigs
30
ml
Tarragon
chopped
OilsFats
1
tbsp
Vegetable Oil
for browning
Other
15
ml
Honey
runny

Steps

  • Preheat the oven to 200°C.
  • Brown chicken breasts in oil within a roasting tin and season.
  • Pour honey over the chicken and roast for 20 minutes until cooked.
  • Remove chicken and boil wine in the tin until reduced to 30ml.
  • Add chicken stock and tarragon sprigs then reduce by one third.
  • Stir in cream, boil briefly, remove sprigs, and add chopped tarragon.
  • Adjust seasoning and spoon sauce over the chicken to serve.