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Tarragon Chicken

Tarragon Chicken

serving size icon
Serves 4


  • 3 tbsp Fresh French Tarragon, chopped, also extra to garnish
  • 1 tsp Dijon Mustard
  • 4 Tegel Chicken Breasts, skin on
  • Salt, to taste
  • Pepper, to taste
  • 1/2 c Dry White Wine
  • 3/4 c Cream
  • 3 tbsp Flour
  • 75g Butter


Cream the butter, tarragon and mustard.

Make a pocket between the skin and flesh of each chicken breast and place a spoonful of the butter in the pocket.

Reserve a little of the butter for cooking.

Dust the chicken with the combined flour, salt and pepper.

Melt the reserved butter in a non-stick, heavy pan and sauté the chicken breasts, until golden on all sides.

Cover and cook over low heat for 15 minutes.

Add the wine. Cover and continue cooking for another 15 minutes on low heat or until cooked.

Transfer the chicken to a platter and keep warm.

Gradually stir in the cream and simmer, until slightly

thickened. Return the chicken to the pan to heat through.

Serve garnished with fresh tarragon


Qty Price
Greggs Herbs Tarragon Dried
arrow icon exclamation icon Out of stock Out of stock
Maille Mustard Dijonnaise
arrow icon exclamation icon Out of stock Out of stock
Countdown Chicken Breast Skinless & Boneless Lrg Pk $9.90 kg was $13.00
$9.90 kg was $13.00
Chasseur Cask Wine Dry White $24.00 ea was $26.99
$24.00 ea was $26.99
Anchor Cream Fresh $4.14 ea
$4.14 ea
Countdown High Grade Flour $2.00 ea
$2.00 ea


Qty Price
Cerebos Salt Iodised Table Drum $2.39 ea
$2.39 ea
Greggs Pepper Black Cracked $5.90 ea club price $6.39 non club member
$5.90 ea club price $6.39 non club member
Countdown Butter Salted
arrow icon exclamation icon Out of stock Out of stock