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    Creamy chicken, peas & lettuce with tarragon

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    Creamy chicken, peas & lettuce with tarragon

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    1 tsp sunflower oil
    2 rashers smoked back bacon, trimmed and chopped
    1 echalion shallot, finely chopped
    380g pack 2 Essential British Chicken Breast Fillets, cut into large chunks
    1 tbsp dry vermouth (optional)
    150ml Cooks’ Ingredients Chicken Stock
    150g frozen petits pois
    2 Little Gem lettuce, quartered
    2 tbsp reduced fat British crème fraîche
    2 sprigs tarragon, leaves only, roughly chopped


    1. Heat the oil in a frying pan or wide casserole, then add the bacon and shallot and cook gently for 5 minutes.

    2. Turn up the heat and add the chicken chunks. Season, then brown for 8 minutes until golden, turning the chicken occasionally. Pour in the vermouth, if using, and let it almost entirely reduce. Add the stock and simmer for 5 minutes, uncovered.

    3. Add the petits pois, then nestle the lettuce wedges in here and there. Cover and simmer for 5 minutes, or until the chicken is cooked through, the juices run clear and there is no pink meat. Spoon in the crème fraîche, shake the pan a few times to mix it in, then scatter with the tarragon and serve.  

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    Cook’s tip This quick and easy summer recipe is gluten free as long as you use fresh, gluten-free stock. It would also work well with turkey or pork, or indeed salmon or other firm white fish fillets. Adjust cooking times accordingly.


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