Chicken with Lemon and Tarragon Sauce

Name: Chicken with Lemon and Tarragon Sauce
Cook time: 45 min
Yield: 4
Ingredients: 4 chicken fillets; 2 tbsp rapeseed or olive oil; 1 onion, finely chopped; 2 garlic cloves, peeled and crushed; Zest and juice of 1 lemon; 300ml cream; 2 tbsp tarragon leaves, roughly chopped; Salt and freshly ground black pepper

This is a super easy chicken recipe that is great for both easy entertaining and family meals.

4 people

45 min

Nutrition per serving

kcal

622
protein

42g
saturates

15g
iron

2mg
carbs

48g

Ingredients

4 chicken fillets
2 tbsp rapeseed or olive oil
1 onion, finely chopped
2 garlic cloves, peeled and crushed
Zest and juice of 1 lemon
300ml cream
2 tbsp tarragon leaves, roughly chopped
Salt and freshly ground black pepper

To serve: creamy mash and steamed sugar snap peas, carrots and tender stem broccoli

Main

4 chicken fillets
2 tbsp rapeseed or olive oil
1 onion, finely chopped
2 garlic cloves, peeled and crushed
Zest and juice of 1 lemon
300ml cream
2 tbsp tarragon leaves, roughly chopped
Salt and freshly ground black pepper

Side

To serve: creamy mash and steamed sugar snap peas, carrots and tender stem broccoli

To cook the chicken: Heat a tablespoon of oil in a large frying pan, with a lid, over medium-high heat. Cook the chicken for 5 minutes on each side or until golden and browned. Take the chicken from the pan and set aside while you make the sauce.

To make the sauce: Add the remaining tablespoon of oil to the frying pan. Add the onion and cook for 5 minutes until soft but not brown. Add the garlic and cook for a minute then add the lemon zest and juice. Stir well then add the cream and half the tarragon and season with salt and pepper. Add the chicken back into the sauce and bring to a simmer.

Cover with a lid and reduce heat. Simmer covered for 10-15 minutes, or until the chicken is cooked through.