Fast and easy baked creamy tarragon chicken breast


I was asked recently if I had a really easy and quick boneless chicken breast dish and realized I hadn’t posted one of the simplest ones around.

Serves 8 but is easily halved.
1 cup creme fraiche
1/2 cup dry sherry
1/4 cup Dijon mustard
2 heaped tbsp fresh tarragon leaves, chopped roughly or 4 tsp dried tarragon, crumbled
4 cloves garlic, sliced lengthways
salt and pepper
8 boneless, skinless chicken breasts

Preheat the oven to 350 F.
In a 13″ by 9″ baking dish, stir together all the ingredients except the chicken.
Season the chicken breasts well with salt and pepper then add them to the mixture, turning to coat well and arrange in one layer.
Bake the chicken in the middle of the oven for 30 minutes or until cooked through.
Can’t get much easier than that!

Carrot and star anise puree

This is so unctiously creamy and different because of the gorgeous flavor of the star anise.
Serves 8

2 tbsp butter
2lbs carrots, peeled and sliced
small handful fresh tarragon leaves
4 whole star anise
1&1/2 cups vegetable or chicken stock
3/4 cup heavy cream
juice one lemon

Melt the butter in a large, shallow pan. Add the carrots, tarragon and star anise.
Slowly cook for 10 minutes until the carrots are glazed and starting to soften.
Pour in the stock and bring to the boil, then simmer everything for 20 minutes until cooked and the stock has reduced.

Pour in the cream, bring back to the boil and simmer for 2 minutes more.
Remove from the heat, take out the star anise and stir through the lemon juice.
Season to taste, then blitz with a hand blender until it’s as smooth as possible. If you don’t have a hand blender, use a normal blender.

The puree can now be chilled or frozen, then gently reheated before serving