Chicken with Orange and Tarragon Recipe

30 minutes


  • 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


Pat the chicken strips dry with paper towels. Place some flour for dusting in a bowl and season with salt and pepper
Add the chicken strips to the bowl and toss to coat in the seasoned flour
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
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
Lift the chicken out of the pan and put in a shallow serving dish along with the orange segments. Keep warm
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
Spoon the sauce over the chicken and garnish with the reserved tarragon