Mary Berry Tarragon Chicken Recipe
Mary Berry Tarragon Chicken Recipe is warm, creamy, and rich. It feels like comfort in one bite. I love this dish because it is simple and elegant.
Ingredients
- Chicken breasts – 4 pieces
- Butter – 2 tbsp
- Olive oil – 1 tbsp
- Onion chopped – 1 medium
- Garlic minced – 2 cloves
- White wine – ½ cup
- Chicken stock – ¾ cup
- Double cream – ½ cup
- Fresh tarragon chopped – 2 tbsp
- Salt – 1 tsp or taste
- Black pepper – ½ tsp
Instructions
Prepare the chicken
- Season chicken with salt and pepper. Keep aside.
Heat pan
- Add oil and butter in pan. Heat on medium flame.
Cook chicken
- Place chicken in pan. Cook until light brown. Flip and brown both sides.
Add onion and garlic
- Add chopped onion and garlic. Stir well. Cook until soft.
Pour wine and stock
- Add white wine. Let it reduce. Add chicken stock.
Simmer chicken
- Place chicken back in pan. Cover with lid. Cook for 15 minutes.
Add cream and tarragon
- Lower heat. Add cream. Stir gently. Add fresh tarragon leaves.
Serve warm
- Cook for 3 more minutes. Serve hot with rice or potatoes.
Notes
- Use fresh tarragon for best flavour.
- Do not boil cream fast. It can split.
- Cook chicken slowly to keep it tender.