• 4 chicken breasts, thinly sliced

  • 1 garlic clove, peeled and finely sliced

  • 60g salted butter

  • Juice of ½ a lemon

  • 1 whole lemon

  • 30g plain flour for dusting

  • 3 tablespoon of extra virgin olive oil

  • 2 tablespoons of tarragon leaves, chopped

  • 100ml dry white wine

  • Salt and pepper to taste


  • 1.

    First of all peel 1 lemon and thinly slice 8 slices without the pith for decoration.

  • 2.

    Place the flour on a flat plate, season with salt and pepper and mix. Dust the chicken in the seasoned flour, shaking off any excess.

  • 3.

    In a large frying pan, melt the butter with the garlic on a medium heat, pour in the oil and once hot, start to cook the chicken with the lemon slices for 2 minutes on each side.

  • 4.

    Pour in the lemon and the wine and make sure that you constantly shake the pan to make the sauce creamy and continue until the chicken is cooked through.

  • 5.

    Remove the chicken and the slices of lemon and arrange on a warm serving plate.

  • 6.

    In the meantime add the tarragon to the sauce, give it a good shake and pour immediately over the chicken. Serve immediately with a crispy salad of your choice.

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