Pan fried chicken breasts, with a white wine and tarragon sauce

A wonderful easy entertaining dish, works well for an intimate dinner for two, or for a crowd

Serves 6, takes 40 minutes total, 10 minutes preparation plus 30 minutes cooking.



6 chicken breasts, trimmed into fillets

150ml of dry white wine

300-500ml of chicken stock, depending on how thick you want your sauce

250ml of double cream

1 onion or 2 shallots, chopped

3 large sprigs of fresh tarragon

4 tbsp of chopped fresh tarragon

2tbsp of groundnut or light olive oil

Salt and pepper, freshly ground mixed peppercorns compliments this dish wonderfully


  1. Set your oven to gas mark 5/190 degrees Celsius
  2. In a heavy based frying pan heat your oil and fry the chicken fillets until golden brown on each side. Remove and place in a roasting dish. Pop these into your preheated oven to finish cooking through, for approximately 20 minutes.
  3. Using the same frying pan cook your onions gently until soft and translucent.
  4. Add the wine, stock and sprigs of tarragon and bring to a simmer, leave this to bubble away, until reduced by half
  5. Remove the tarragon sprigs and add the cream, keep the heat low and stir thoroughly.
  6. Season with salt and pepper, this sauce can hold quite a generous amount of seasoning.
  7. Once you are happy with seasoning add the chopped tarragon and stir through.
  8. Remove the chicken breasts from the oven, checking they are cooked through, plate and serve with a generous ladle of sauce, steamed asparagus and new potatoes are the perfect accompaniment to the dish.
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