Chicken with Tarragon and Paprika

Tender chicken breasts steeped in paprika and tarragon and enveloped in a creamy sun dried tomato sauce. How delicious is that. The recipe is very simple and uncomplicated, using subtle flavours and spices. A recipe I believe you will use again and again.

30 minutes

150ºC

Ingredients

6 chicken breasts
3 lemons

- juice only
2 tsp mild sweet paprika
1 clove garlic

- peeled and crushed
1 tbsp tarragon

- fresh or dried
60gms butter
12-14 sun dried tomatoes

- drained from the oil
350mls double cream
Salt and black pepper to taste
Pinch of chilli powder

- optional

Instructions

Marinade the chicken:
01 Slice each chicken breast into 3. Place in a bowl with all the lemon juice, paprika, garlic and chopped fresh or dried tarragon. Leave to marinate 30 minutes.
To cook:
02 Melt butter in a deep, heavy based pan, add chicken and cook gently for 10 minutes. Transfer chicken to a plate and set aside.
03 Bubble pan juices fiercely for 2 minutes to reduce slightly, now add cream. Bring back to the boil for 2-3 minutes. Add the sun-dried tomatoes. Season to taste with salt, black pepper and chilli (optional).
04 Replace chicken and bake in a moderate oven for 20 minutes.
To serve:
05 Ladle generous amounts of chicken and the rich creamy sauce on to plates, with plenty of warm French bread to mop up the creamy sauce and a crisp, green salad.