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Serves 6


6 boneless chicken breasts, skinned
1 tsp. sunflower oil
3 fl. oz. chicken stock
1 lemon (rind grated and juice squeezed out, pulp and flesh discarded)
1 tbsp. red wine vinegar
1 tsp. honey Dijon mustard
1 clove elephant garlic, finely crushed
2 tsp. soft brown sugar
1/2 tsp. salt
1 tsp. coarsely ground black pepper
4 fl. oz. sunflower oil
4 tbsp. fresh French tarragon, finely chopped
1 loaf of cheddar cheese bread
1 tbsp. saltless butter, softened
1/2 cup unscented red rose petals, washed and dried
1/2 iceberg lettuce
1/2 English cucumber, thinly sliced
1 celery stick, thinly sliced
1 avocado, cored and diced
2 tbsp. olive oil
1 tsp. coarsely ground black pepper
1 tbsp. fresh cilantro, finely chopped
1 tbsp. balsamic vinegar


Preheat oven to 350 F (180 C). Put chicken breasts in an ovenproof dish. Brush chicken with sunflower oil. Pour in chicken stock. Bake for 35 minutes. Remove from heat and allow to cool in stock until needed.

Combine lemon rind, lemon juice, and red wine vinegar. Add crushed garlic, honey Dijon mustard, brown sugar, salt, black pepper, and sunflower oil. Mix well. Add tarragon and mix well.

Remove chicken breasts from stock. Put chicken in a serving dish. Spoon over tarragon vinaigrette and allow to marinaTe for 1 hour in fridge.

Combine salad vegetables in a salad bowl. In a separate bowl, combine olive oil, black pepper, cilantro, and balsamic vinegar. Mix well. Pour dressing over salad and toss until coated. Add rose petals, reserving 8 petals, and mix well but gently. Decorate with remaining rose petals. Cover and chill in fridge.

Preheat oven to 350 F (180 C). Fifteen Minutes before serving the meal, wrap cheese bread in foil. Heat in oven for 10 minutes. Remove and slice. Put in a bread basket to serve. Serve chicken and salad chilled with the hot bread.