Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

Superb with rice or mashed potatoes as an accompaniment.

Ingredients Nutrition

Directions

  1. Preheat oven gas 4/180°C/350°F.
  2. Place chicken breasts in an oval oven proof dish.
  3. Sprinkle over garlic, season, add lemon wedges.
  4. Mix together wine and oil in a measuring jug and pour over the chicken.
  5. Place two sprigs of tarragon on top. (If you cannot get fresh 2-3 tsp freeze dried.) Cover with foil. Place in oven for 45 minutes approx until chicken is cooked.
  6. Make the sauce- melt the butter in a pan and add the flour. Mix together to form a roux. Remove from the heat, gradually beat in milk, wine stock from the chicken and cream.
  7. Return to heat and bring to the boil. Turn down to a gentle heat and simmer 6-10 minutes.
  8. Remove from heat, taste and season. Add chopped tarragon (5 tsp dried) and brandy. Whisk inches.
  9. Arrange chicken in a serving dish discarding the tarragon and lemon.
  10. Pour over the sauce, garnish with a sprig of tarragon and lemon wedges.

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