Tarragon chicken breasts with apple salad

Let Julie Biuso open your eyes to the glory of new-season apples

  • 25 mins cooking
  • Serves 4
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Tarragon chicken breasts with apple salad
  • 4 skinned and boned chicken breasts
  • 2 tablespoon olive oil
  • 4 sprigs fresh tarragon
  • 2 tablespoon butter
  • 1/4 cup dry white wine
  • 1/4 cup crème fraîche
  • 1 tablespoon creamy dijonnaise mustard
  • 1 tablespoon tarragon vinegar
  • 8 leaves cos lettuce
  • 1 pink-skinned crisp apple
  • 1 teaspoon thyme leaves
  • 1 tablespoon lemon juice
  • 1 teaspoon extra virgin olive oil
  • 1/4 cup walntus, toasted, chopped


Tarragon chicken breasts with apple salad
  • 1
    Wash chicken, remove any fat and pat dry with paper towels. Put chicken in a dish with olive oil, tarragon and a good grinding of black pepper. Toss well.
  • 2
    Heat a medium non-stick frying pan over medium heat. Add butter and when it is sizzling, add chicken breasts (including any tarragon stuck to them), putting what was the skin side down first. Cook for 5-7 minutes until golden. Turn breasts over, lower heat a little and cook for about 10 minutes more until brown.
  • 3
    Pour in white wine and immediately cover pan with a lid and cook gently for 5 minutes or until chicken is just cooked. Remove chicken from pan to a chopping board, sprinkle with salt and cool; reserve any juices in pan.
  • 4
    Mix crème fraîche, mustard and tarragon vinegar. Tear cos lettuce leaves into bite-sized pieces and arrange on plates. Slice chicken breasts and arrange on plates. Add any juices from chicken back to pan and bubble up gently.
  • 5
    Slice apple thinly, discarding core, toss gently with thyme, a little freshly ground black pepper, lemon juice and the extra virgin olive oil.
  • 6
    Spoon pan juices over chicken followed by the crème fraîche dressing. Top with apples and walnuts and serve.


Check label of mustard if eating gluten-free.