Serves 4

Chicken breasts with lemon and tarragon sauce recipe

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Ready in 55 minutes

2 lemons
4 boneless chicken breasts, skin on
8 sprigs fresh tarragon
2 tbsp extra-virgin olive oil
1 tsp salt flakes
1 tsp mixed peppercorns, roughly ground
250ml soya cream

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1. Preheat the oven to 200°C/fan180°C/gas 6. Cut 7 fine slices from the middle of 1 lemon and juice the remainder along with the other lemon and set aside. Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin. Drizzle with the olive oil and sprinkle over the salt and ground pepper. Roast for 35 minutes.
2. Transfer the chicken to a plate and keep warm. Put the roasting tin over a low heat on the hob and add the lemon juice. Stir with a wooden spatula, scraping up any bits stuck to the bottom of the tin. Add the soya cream and stir well to heat the mixture through.
3. Return the chicken to the tin and spoon over the sauce. Garnish with the remaining tarragon and lemon slices, and serve.

Nutritional info

Per serving: 321kcals, 18.3g fat (2.8g saturated), 36.1g protein, 3g carbs, 2.4g sugar, 1g salt

Chef's tip

this goes well with a simple lettuce and herb salad. Dauphinoise potatoes go very well with it too, as would a simple serving of steamed green vegetables or basmati rice.

Chicken breasts with lemon and tarragon sauce recipe

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