Chicken Breasts and Sun-Dried Tomatoes with Tarragon and Paprika Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

The chicken breasts in this quickly made dish are thinly sliced and cooked with paprika and tarragon, both flavours well known to enhance chicken.


  • 5–6 skinless chicken breast fillets about 150g (5oz) each
  • 4 tablespoons


Slice the chicken breast fillets thinly across and place them in a bowl with the lemon juice, paprika and garlic. Chop the tarragon and add to the bowl. Stir the breast slices to coat them evenly with the mixture, then cover and leave to absorb the flavours at room temperature for 30 minutes.

Melt the butter in a large, deep, heavy-based frying pan over a fairly low heat. Add the chicke