Chicken with Orange and Tarragon Recipe

4
30 minutes

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