Chicken Breast with Tarragon Cream
Chicken Breast with Tarragon Cream



  • 4 chicken breasts, skin on
  • 1 tbsp runny honey
  • Splash of oil
  • Salt and pepper
  • For the Sauce
  • 75ml white wine
  • 150ml strong chicken stock
  • 2 tarragon sprigs
  • 150ml heavy cream
  • 2 tbsp chopped tarragon
  • Preheat the oven to 200C. Brown the chicken breasts in a splash of oil in a roasting tin on the hob. Season both sides, then turn skin-side up and pour over the honey. Roast in the oven for 20 mins, then remove the chicken to a plate to keep warm.
  • Pour the excess fat from the pan and add the wine. Bring to the boil, deglazing as you go to mix in the chicken roasting juices. Reduce until you’re left with about 3 tbsp of liquid, then pour in the stock and the tarragon sprigs and bring to a simmer. Reduce by a third, then stir in the cream. Remove the tarragon sprigs, stir in the chopped tarragon, season to taste and pour over the chicken breasts to serve.
30 mins
4 serving

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