Chicken with orange, cream and tarragon

by Emily Scott
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Ingredients

Fresh Meat

  • 4 chicken breasts, skinless, cut into strips

Store Cupboard

  • plain flour, for dusting
  • 150ml of chicken stock
  • Cornish sea salt

Dairy

  • 25g of unsalted butter
  • 150ml of double cream

Oils & Vinegars

  • 1 tbsp of olive oil

Salad & Fresh Herbs

  • 100g of tarragon, leaves stripped and roughly chopped

Fruit & Vegetables

  • 200ml of fresh orange juice
  • 2 oranges, peeled and segmented (reserve the juices)

Spices & Dried Herbs

  • freshly ground black pepper