Chicken with orange, cream and tarragon
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A bright, light chicken dish that sings with the anise flavour of fresh tarragon and sweet, juicy oranges. Perfect summertime fodder for when the sun is shining.
This recipe is taken from Sea and Shore: Recipes and Stories From a Kitchen in Cornwall by Emily Scott (£26, Hardie Grant). Photography by Kim Lightbody.
Ingredients
- 4 chicken breasts , skinless, cut into strips
- plain flour, for dusting
- 25g of unsalted butter
- 1 tbsp of olive oil
- 100g of tarragon , leaves stripped and roughly chopped
- 150ml of chicken stock
- 200ml of fresh orange juice
- 2 oranges , peeled and segmented (reserve the juices)
- 150ml of double cream
- Cornish sea salt
- freshly ground black pepper
Method
1
Pat the chicken strips dry with paper towels. Place some flour
for dusting in a bowl and season with salt and pepper
2
Add the
chicken strips to the bowl and toss to coat in the seasoned flour
3
Heat the butter and oil in a medium frying pan over a
medium heat. Add the chicken strips in batches and fry until brown
on all sides
4
Add a generous amount of the tarragon, reserving
a little for garnish. Add the stock and orange juice to cover the
chicken and simmer gently until the chicken is cooked through,
about 10 minutes
5
Lift the chicken out of the pan and put in a shallow serving dish
along with the orange segments. Keep warm
6
Continue to simmer the stock until reduced by half, then add the
cream and reduce again until you have a thick sauce. Taste, season
and add some of the reserved juices from the orange segments if
it needs to be sharpened
7
Spoon the sauce over the chicken and garnish with the reserved
tarragon
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Chicken with orange, cream and tarragon
