Photo of Chicken with white wine, shallots & tarragon by WW

Chicken with white wine, shallots & tarragon

Points® value
Total Time
50 min
15 min
35 min
If you're entertaining over the festive season, why not put chicken on the menu with this divine dinner party meal.


Chicken breast, skinless, raw

4 medium

Calorie controlled cooking spray

5 spray(s)


6 medium, thinly sliced

Vegetable stock cube

1 cube(s), chicken or vegetable, make up to 150ml with hot water

Dry white wine

75 ml

Quark, fat free, plain

100 g, or low fat soft cheese

Tarragon, Dried

1 tablespoon(s), level, fresh, finely chopped, plus 4 sprigs

Black pepper


Salad leaves

60 g


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5.
  2. Put the chicken breasts into a shallow baking dish. Spay a non-stick frying pan with low fat cooking spray and cook the shallots for 4-5 minutes over a medium-high heat until browned. Scatter them over the chicken breasts.
  3. Mix together the stock, wine and Quark or low fat soft cheese. Stir in the chopped tarragon and season with black pepper. Pour over the chicken breasts. Cover with a lid or a piece of foil and bake for 30-35 minutes, or until the chicken is thoroughly cooked. To check, pierce the thickest part with a sharp knife – the juices should run clear.
  4. Serve the chicken with plenty of vegetables, garnished with tarragon sprigs.