This tangy stuffed chicken recipe with dairy-free sauce is ready in just under an hour and it goes well with Dauphinois potatoes or even a simple serving of vegetables or rice
- 2 lemons
- 4 boneless chicken breasts, skin on
- 8 sprigs fresh tarragon
- 2tbsp extra-virgin olive oil
- 1tsp salt flakes
- 1tsp mixed peppercorns, roughly ground
- 250ml Alpro soya cream alternative
To make this chicken breast recipe, preheat the oven to 200ْºC/fan180ْºC/gas 6
Cut 7 slices from the middle of 1 lemon and juice the remainder along with the other lemon and set aside.
Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin. Drizzle with the olive oil and sprinkle over the salt and ground pepper. Roast for 35 mins.
Transfer the chicken to a plate and keep warm. Put the roasting tin over a low heat on the hob and add the lemon juice. Stir with a wooden spatula, scraping up any bits stuck to the bottom of the tin. Add the soya cream and stir well to heat the mixture through.
Return the chicken to the tin and spoon over the sauce. Garnish with the remaining tarragon and lemon slices, and serve.
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