Chicken breast with a creamy wine and tarragon sauce is one of those dishes that feels effortlessly elegant yet is surprisingly simple to make. Tender chicken simmered in a silky, aromatic sauce creates a meal that tastes restaurant‑worthy but comes together in no time. It’s perfect for a cosy date night at home or a comforting midweek dinner.

What goes well alongside this delicious chicken dinner?

With a creamy sauce like this, mashed potato and green veg are perfect partners. If you’ve got a little more time, some small crispy roast potatoes work just as well and add a lovely bit of crunch to the plate.

Chicken breast with creamy wine and tarragon sauce

Print Recipe Pin Recipe

Cook Time 50 minutes mins

Course Main Course

Cuisine British

Servings 4 People

Ingredients

  

• 4 chicken breasts
• 2 tbsp olive oil
• knob of butter
• 50 ml tomato passata (or 1 tbsp tomato puree)
• 2 garlic cloves, crushed
• 50 ml red wine vinegar
• 120 ml white wine
• 500 ml chicken stock
• 2 tomatoes, skinned and quartered
• 200 ml whipped cream
• ½ tsp dijon mustard
• 1 tsp dried tarragon
• salt and pepper

Instructions

 

• Preheat the oven to 180ºc / Gas 4.
• Put the chicken breast at the bottom of a large casserole pot.
• Heat the olive oil and butter in a frying pan, add the passata and stir for 1min. Add the garlic and stir for another min.
• Add the vinegar and reduce until all has disappeared. Add the wine and simmer until reduced by a third.
• Pour in the chicken stock and bring to a simmer, pour over the chicken and cook in the oven for around 40mins or until the chicken has cooked.
• Whilst the chicken is cooking, put a cross at the bottom of each tomato and place in a bowl of boiling water for around 5mins. Remove from the water and peel, cut into quarters and remove the seeds, set aside.
• Peel some potatoes and boil for around 20mins until soft. Drain, add some butter and milk, mash until no lumps, then beat with a wooden spoon until fluffy. Set aside.
• In a small saucepan, gently heat the cream and mustard until just before boiling and set aside.
• Remove the pan from the oven, take out the chicken and set aside.
• Whisk in the mustard and cream, then simmer to reduce and thicken slightly. Add the diced tomato and tarragon, stir and season to taste.
• Serve the chicken with mash and pour over the sauce.