Serves 4
4 chicken breast portions
salt and freshly milled pepper 4-6 sprigs fresh tarragon or 2
tablespoons dried tarragon 2 oz (50g) butter
1/4 pint (150m1) double
Trim chicken portions neatly and season them with salt and pepper. If using fresh tarragon strip the leaves from the stems and chop finely to make about 1 tablespoon chopped tarragon. Using a knife blade, mash the butter and tarragon together on a plate to make a tarragon-flavoured butter.
Place chicken pieces in a roasting tin with skin side upwards. Spread the tarragon butter over each one. Place in an oven heated to 350°F (180°C) or Gas no. 4 and cook for 1 hour. Baste chicken portions occasionally with the butter as it melts in the roasting tin. About 10 minutes before the end of the cooking time, pour the cream over the chicken and complete cooking time.
Transfer chicken portions to a warmed serving platter. Stir up the cream and tarragon butter in the tin to a sauce consistency, spoon over the chicken and serve.
Variations: This recipe can be made using other herb-flavoured butters such as parsley. Or try making it with mustard-flavoured butter.