Chicken with Tarragon Cream Sauce

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

Chicken French Cuisine Main Course High Protein Gluten Free

Estimated Nutrition

Calories

545.6

kcal / serving

2182.4 kcal total

Carbs

9.7g

per serving

38.6 g total

Fat

39.1g

per serving

156.4 g total

Protein

33.2g

per serving

132.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Double Cream

null

Liquids

White Wine

medium dry

150

Chicken Stock

null

Meat

piece

Chicken

breast

NutsSeeds

Salt

to taste

Black Pepper

to taste

sprig

Tarragon

whole sprigs

Tarragon

chopped

OilsFats

tbsp

Vegetable Oil

for browning

Other

Honey

runny

Method

Stir in cream, boil briefly, remove sprigs, and add chopped tarragon.

Add chicken stock and tarragon sprigs then reduce by one third.

Remove chicken and boil wine in the tin until reduced to 30ml.

Pour honey over the chicken and roast for 20 minutes until cooked.

Brown chicken breasts in oil within a roasting tin and season.

Adjust seasoning and spoon sauce over the chicken to serve.

Preheat the oven to 200°C.