Chicken breast with tarragon and orange butter

For our 9th anniversary dinner tonight, I cooked us chicken breast with tarragon and orange butter, and served it with butternut squash mash and wilted spinach.  The recipe is from Alex of Junior Masterchef Oz.

I used skin-less chicken breast and cut a pocket on the side and slipped in the orange butter. If you’re using skin-on chicken, then stuff the orange beneath the skin.

It was a very tasty dish and the squash mash was of melt-in-your-mouth texture.  Here is the recipe for ease of reference:


  • 1 chicken supreme
  • 50g butter
  • 1 tbsp olive oil
  • 1 tsp orange zest
  • 1 shallot, chopped
  • juice of 1/2 orange
  • 1 tbsp golden syrup
  • 2 tsp dried tarragon
  • salt and pepper to taste


  1. Pre-heat the oven at 170 degrees celsius
  2. Cut a slit in the chicken breast and mix in 1/2 tsp lemon zest, 10g butter and 1/2 tsp tarragon
  3. Season the chicken with salt and pepper
  4. Heat 20g butter in the pan along with 1 tbsp olive oil
  5. Pan fry the chicken for 3 minutes on either side, basting constantly
  6. Transfer the chicken to a baking tray and finish off in the oven for 5 to 7 minutes
  7. Remove all but 1 tbsp of the cooking fat
  8. Heat the pan along with the cooking fat and fry the chopped shallot for a minute
  9. Add the tarragon, orange zest, remaining butter, juice and honey and leave to cook for another minute over low heat
  10. Once the sauce starts to simmer, season with salt and pepper
  11. If serving with squash mash and spinach, arrange the mash on the plate, top with spinach and place the chicken over it. Pour the sauce over the chicken and around the mash


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