Chicken Breast Recipe With Cream And Tarragon

This chicken breast recipe is naughty but nice.

Healthy eating is as much about enjoying the foods you particularly like, as it is about eating in moderation the foods that are healthy for you.

This chicken recipee is quick, easy and you can prepare and cook it in well under 20 minutes. Chicken breast make an ideal mid-week meal or even a convenient dinner party chicken recipee.

Try serving it with mangetout or very lightly cooked french beans.

About chicken breast recipe

You'll need fresh (not frozen) boneless and skinned chicken breasts. You'll find further information on the nutritional value of this chicken recipe by clicking on the link below:

Quick and easy chicken breast recipe with tarragon

  • Preparation Time: 5 minutes
  • Cooking Time: : 15 minutes
  • Serves 4:

  • 2 tbls butter or margarine
  • 1 tbls olive oil
  • 4 chicken breasts (halved, skinned and boned)
  • 3qtr cup dry white wine or vermouth
  • 2 tsp Dijon mustard
  • 1 tbls chopped fresh tarragon or 1tsp dried
  • half tsp salt (optional)
  • freshly ground pepper
  • 3 qtr cup heavy cream


  • Gently heat oil in large frying pan and melt margarine or butter

  • With heat set at medium-high, add chicken breasts and cook until lightly browned on both sides (about 4 mins each side). Once cooked, remove from pan and set aside

  • Add wine to pay, bring to boil and scrape the pan sediments from the bottom (be sure to use a wooden spoon). Stir in mustard, tarragon, salt and pepper to taste.

  • Whisk in the cream and boil until the mixture thickens slightly (approximately 3 mins)

  • Return Chicken to pan, coating it in the sauce and then simmer for a further 7-8 minutes, until tender.

  • Remove chicken to serving platter and spoon the sauce over it

  • Nutrition:

    While this chicken breast recipe has more calories on account of using cream, chicken breast is nevertheless a healthy low fat meat, which helps to balance the addition of cream.

    Here Are Some More Healthy Recipes

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