Tarragon orange chicken

    25 min

    Tender chicken breasts are served in a delicious orange and tarragon sauce - great for using up any leftover chicken. Try serving over rice or with a crisp salad.


    Dorset, England, UK
    30 people made this

    Serves: 2 

    • 25g (1 oz) butter
    • 1 tablespoon oil
    • 1 large onion, finely chopped
    • 4 tablespoons orange juice
    • 150ml (1/4 pt) chicken stock, more if needed
    • 4 sprigs chopped fresh tarragon
    • 1 tablespoon cornflour
    • 2 tablespoons cold water
    • salt and pepper, to taste
    • 4 chicken breasts, skinned and cooked
    • 1 (150ml) tub soured cream

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. In a large saucepan melt the butter and add the oil. Cook and stir the onion over a medium heat until soft then add the orange juice, stock and tarragon. Cover and simmer for 15 minutes on a low heat.
    2. Blend the cornflour with 2 tablespoons cold water and stir into the orange tarragon sauce, cook and stir until thickened. Taste and adjust seasoning if desired. Add the chicken breasts and the soured cream and heat through.

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    Reviews in English (1)


    I made a bit more sauce and it was delicious - definitely a keeper, thank you :-)  -  10 Nov 2017