Serves 4

  • 4 skinless, free range chicken breasts (250 to 300gr each)*
  • Plain flour
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 300-350ml chicken stock*
  • Fresh tarragon
  • 4 Tbls sour cream or crème fraiche
  • Oil & butter
  • Salt and pepper

Free Range Chicken Breasts with Tarragon Cream Sauce


Free range chicken breast with tarragon cream sauce

Try our Chicken Breast with Tarragon Cream Sauce for a delicious versatile meal that's easy on the purse.  Don’t forget the Meat Society offers free-range chicken filets and other restaurant quality meats at supermarket prices, with free delivery to your door in Sydney, Melbourne and Brisbane.

*Note: the chicken fillets will be poaching in the stock and need to be cooked in a frypan that will allow the stock to come halfway up the sides of the breasts.

Dust each chicken breast well with flour and season with salt and pepper, then sauté gently in a frypan in a mixture of oil and butter, cooking on both sides until golden. Remove chicken from pan and add more oil and butter to fry the onions and garlic until they are quite soft, then return chicken to the frypan, together with any juices. Add a good handful of chopped tarragon leaves.

Bring chicken stock to a gentle simmer and cook the chicken breasts with onion mix and tarragon for about 10 minutes on each side, then remove chicken from pan. Turn up the heat and reduce the liquid by about half. You need a large serving spoon-sized amount of onions and liquid for plating each chicken breast.

While the sauce is reducing, slice each chicken breast on the diagonal – about 1cm, or about 6 - 8 slices to each breast.

Reduce the heat under the frypan and add the sour cream or crème Fraiche and stir in well. Add the slices of chicken breast to the pan and leave on a very low heat while preparing the vegetables you plan to serve. Chat potatoes and either beans or asparagus make an easy and tasty accompaniment.