Easy Chicken Tarragon

Easy Chicken Tarragon
Serves 4

This is an indulgent chicken dish which combines the fragrant flavour of tarragon with the rich creaminess of the sauce. It is an ideal dinner party dish and can be made in bulk for a buffet. It is deceptively simple to make, with very little preparation and takes less than 30 minutes. Serve with carrots, green beans and mashed potato or rice and a salad.

I’ve been cooking this dish for many years and every time I serve it, my guests ask for more.

olive oil for frying
1kg chicken breast, diced
125ml chicken stock (double concentrated)
2 tbsp finely chopped tarragon
350ml double cream
40ml lemon juice
Salt and freshly ground black pepper

1. Place a large saucepan over a medium heat and add a dash of olive oil. Once hot, add the chicken and heat for 5 minutes, stirring constantly
2. Add the stock and tarragon and cook for a further 5 minutes
3. Add the cream and bring to a low simmer. Do not boil
4. Season as necessary
5. Serve with buttered mashed potatoes, boiled carrots with caraway seeds and fine beans

Hi I’m Shannon Griffin and welcome to the Riverside Kitchen do you want to know how to make the easiest and most delicious chicken taragan dish which is ideal for family dinner or even a dinner party the sauce is aromatic and creamy and it takes just 30 minutes to cook so the first thing to

Do is heat oil in a pan I’m using oil olive oil and add the chicken cook that for 5 Minutes you don’t really want to Brown this you just want to start getting it cooked and you don’t want to cook it for too long otherwise it goes really tough and chewy and no one likes chewy chicken so this dish serves two hungry people or four sparrows I’m not saying anything and it

Does depend on how much MH you pile up onto your plate and for me the plate can’t be big enough the more match the merrier add the stock now for the stock I’ve used a double concentrate which means that I’ve used twice the number of stock cubes for the amount of water that

The instructions provide if you’re using a fresh stock just reduce it down by boiling off the excess water to about half add the stock and cook for a further 5 minutes next add the taragan and cook that for a few minutes more to allow the dish to develop the flavors of that wonderful

Taragan herb just take it off the heat and let it cool for a little bit allow it to cool before adding the cream you don’t want to add it when it’s boiling because you run the risk of spitting the cream meanwhile whilst you’re waiting for that

To cool cook your vegetables now I like to serve this particular meal with carrots with caraway seeds with French beans and also with lashings creamy Mash now I come from an Irish background which is why I like my potatoes and I hope you do too so pour in the

Cream naughty but nice very naughty actually then a scav of lemon juice put back on the heat give it a taste to see if it needs more seasoning a little bit of salt not much and of course a bit of pepper and then just make sure it’s heated through thoroughly before serving

Dish is made so let’s dive in shall We you know I’ve been cooking this for years and it’s no wonder people keep coming back and asking for more it’s just delicious so thank you for watching we’d love you to like and share share our Channel and of course subscribe if you want to get all of our latest recipes

Now if You’ got any comments about this recipe you try it out we’d love to hear what your thoughts are so do put your comments in the comment section below and from the Riverside kitchen cheers and Cheerio