Mary Berry Tarragon Chicken​ Recipe

This creamy Mary Berry Tarragon Chicken recipe is made with tender chicken breasts, dry white wine, double cream, fresh tarragon, and a little Dijon mustard. This recipe creates a rich, aromatic, and elegant main course that comes together in under 30 minutes. Perfect for a special weeknight dinner or for entertaining guests, this dish serves 4 people and is a wonderful comfort food for an autumn evening.

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Mary Berry Tarragon Chicken Ingredients

• 4 skinless, boneless chicken breasts
• 1 tbsp olive oil
• Knob of butter
• 2 shallots, finely chopped
• 1 garlic clove, crushed
• 150ml (¼ pint) dry white wine
• 150ml (¼ pint) double cream
• 1 tsp Dijon mustard
• 2 tbsp chopped fresh tarragon
• Salt and freshly ground black pepper

How To Make Mary Berry Tarragon Chicken

1. Prepare the chicken: Slice each chicken breast horizontally to make two thinner escalopes. This helps the chicken cook quickly and evenly. Season the chicken pieces on both sides with salt and pepper.
2. Cook the chicken: Heat the oil and butter in a large frying pan over medium-high heat. Add the chicken escalopes and fry for 2–3 minutes on each side until golden brown and completely cooked through. Remove the chicken from the pan and set it aside on a warm plate.
3. Sauté the aromatics: Add the finely chopped shallots to the same pan, lowering the heat to medium. Cook for about 5 minutes until they are soft and translucent. Add the crushed garlic and cook for another minute until fragrant.
4. Create the pan sauce: Pour the white wine into the pan to deglaze it. This means using the wine to scrape all the flavourful browned bits from the bottom of the pan. Let it bubble and reduce by about half.
5. Finish the sauce and serve: Reduce the heat to low and stir in the double cream, Dijon mustard, and chopped fresh tarragon. Return the cooked chicken and any juices to the pan. Let it warm through gently for a minute or two, but do not allow the sauce to boil. Check for seasoning and serve immediately.

Recipe Tips

• Use fresh tarragon: This recipe relies on the distinct, slightly aniseed flavor of fresh tarragon. Dried tarragon has a much milder, different taste and won’t provide the same bright, aromatic quality to the sauce.
• Slice the chicken evenly: Cutting the chicken breasts into thinner escalopes is a key step. It ensures the chicken cooks quickly without drying out, resulting in tender, juicy meat.
• Reduce the wine properly: Allowing the wine to reduce by half is important. This cooks off the harsh alcohol flavor and concentrates the wine’s fruity notes, which forms a delicious base for the creamy sauce.
• Don’t boil the cream: Once the double cream is added, keep the heat very low. Boiling a cream-based sauce can cause it to split or curdle, ruining its smooth, velvety texture.

What To Serve With Tarragon Chicken

This elegant chicken dish is perfectly complemented by simple side dishes. Serve it with boiled new potatoes, creamy mashed potatoes, or a simple rice pilaf. For a vegetable pairing, it goes beautifully with steamed asparagus, green beans, or tenderstem broccoli. A piece of crusty bread is also excellent for soaking up the delicious sauce.

How To Store Tarragon Chicken Leftovers

• Refrigerate: Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat until warmed through. You may need to add a splash of milk or stock to thin the sauce.
• Freeze: It is not recommended to freeze this dish. The cream-based sauce is likely to separate and become grainy upon thawing, affecting the overall texture.

Mary Berry Tarragon Chicken Nutrition Facts

• Calories: 455 kcal
• Total Fat: 32g
• Saturated Fat: 17g
• Total Carbohydrate: 3g
• Sugars: 2g
• Protein: 36g
• Sodium: 0.4g

Frequently Asked Questions

• Can I use chicken thighs for this recipe? Yes, you can use boneless, skinless chicken thighs. They will take a little longer to cook, so ensure they are cooked through (about 6-8 minutes per side) before you remove them from the pan.
• What can I substitute for white wine? If you prefer not to use alcohol, you can substitute the white wine with an equal amount of good-quality chicken or vegetable stock. Add a teaspoon of white wine vinegar or lemon juice to mimic the acidity.
• What is the best substitute for double cream? If you cannot find double cream, you can use heavy cream. Single cream or half-and-half are not recommended as they have a lower fat content and are more likely to curdle when heated.

Try More Recipes:

• Mary Berry Paprika Chicken Thighs Recipe
• Mary Berry Honey Mustard Chicken​ Recipe
• Mary Berry Chicken Wrapped In Parma Ham​ Recipe