Tarragon & lime chicken

Serves 4. Preparation: 15 minutes. Cooking: 1 hour. With thanks to Elizabeth Ward for contributing this recipe.


  • Lemon oil (or olive oil mixed with lemon juice) (2 tbsp)
  • 4 skinless chicken breasts
  • Flour (2 tbsp), seasoned with salt and pepper
  • Butter (55g/2oz)
  • 4 spring onions, sliced lengthways
  • Tarragon vinegar (3 tbsp) Dry white wine or dry vermouth (140ml/5floz)
  • Grated rind and juice of 1 lime
  • Double cream (280ml/10floz)
  • Tarragon leaves, chopped
  • Salt and black pepper

To serve:

  • Potatoes
  • Green vegetables


  1. Cut the chicken into slices roughly 1cm/0.5 inch thick. Coat the slices with the seasoned flour.
  2. Heat the butter and lemon oil in a pan. Add the chicken pieces and fry until golden brown. Remove and set aside in a warm dish.
  3. Fry the spring onions in the pan. Add the vinegar, wine (or vermouth), and lime juice and rind, and cook gently until syrupy.
  4. Return the chicken to the pan and cook gently for 12–15 minutes, until the chicken is cooked through.
  5. Add the cream, salt and black pepper and chopped tarragon.
  6. Serve with potatoes and green vegetables.


Suitable for:

  • people with loss of taste or smell
  • people with loss of weight or appetite.

Nutritional information

Nutritional information without potatoes and vegetables Energy 730.1kcal

Protein 47.6g Total fat 53.3g (of which saturates 31.3g) Carbohydrate 9.8g

Fibre 0.5g