Susie Hunter

Chicken Breasts In White Wine & Tarragon Sauce

This recipe is easy and you can change the sauce, if you do not like tarragon it could be a mushroom sauce or just a wine sauce, you can make the sauce before and it can be heated later and finished off so it is quite a versatile dish. I would not recommend freezing this dish it is far better made fresh.


  1. Wrap the bacon around the chicken breasts and bake for 20-30 minutes in the oven 180 degrees till the bacon looks crisp and golden.
  2. While the chicken is cooking saute the onions in a little oil till soft
  3. Add the garlic cook for 2 minutes
  4. Add the mushrooms and the tarragon cook for 1 minute
  5. Add the wine this should be at a medium heat so it bubbles away
  6. Add the mustard at this point let it cook till the wine has gone down by a good half
  7. Add the chicken stock now lower the heat and leave this to simmer away for a good 15 minutes
  8. At this point you should add the cooked chicken breasts, they should sit in the sauce and simmer away taking on the tarragon flavour.
  9. Remove the chicken breasts and place on a warmed serving plate
  10. Add the cream to the sauce and if you need it to thicken turn up the heat a little and it will thicken more, but be careful as it can quickly end up with no sauce.
  11. If you are just wanting to make the sauce in advance take the sauce recipe to the stage where you added the chicken stock
  12. Let it go cold and heat the sauce up later and follow recipe


ServeS 2, serve with baby potatoes and green veg. You cannot pre-cook the chicken then reheat it as that could be dangerous.

%d bloggers like this: