Tarragon, paprika and lemon chicken

Serves: 5 (scaled from 5)


40 g tarragon
0.6 pint double cream
3 cloves garlic
8 tbsp lemon juice
750 g chicken breasts
4 tsp paprika
12 sun dried tomatoes
0.5 tsp chilli powder


Slice breast into 2 inch by half inch slices. Marinade in lemon juice, garlic, tarragon, paprika, 30 mins or more. Fry the chicken mixture in a lot of butter, 10 mins until cooked. Remove chicken and keep warm. Reduce marinade. Add cream. Season and add chilli powder Slice sun dried tomatoes and add. Add chicken back in and warm up. Serve with rice, garnish with rocket.


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