Baked chicken breast with tarragon cream sauce

Recipe by: Michelle Darmody

Serve with rice and steamed green vegetable for super delicious midweek dinner

Baked chicken breast with tarragon cream sauce

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

25

MINUTES

Ingredients

  • brown rice for four

  • dash of rapeseed oil

  • 4 chicken breasts, halved

  • 1 tbsp honey

  • 80ml white wine

  • 150ml stock

  • 150ml cream

  • Punnet of chestnut mushrooms, sliced

  • bunch of tarragon, roughly chopped

  • bunch of parsley, roughly chopped

Method

  1. Put the rice on to boil in lightly salted water and drain when cooked. It takes 10 or so minutes longer than white rice.

  2. Heat the oil in a large ovenproof dish. Brown the chicken all over and add the mushrooms.

  3. Stir in the honey and seasoning and place into an oven heated to 180°C for 15 minutes.

  4. Stir in the wine, stock, cream and half of each herb. Place back into the oven until the chicken is cooked through about another 15 minutes.

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