Serves 4

Ingredients

• 4 skinless chicken breast fillets
• 2 tablespoons flour, seasoned with salt and pepper
• 55g/2oz butter
• 2 tablespoons lemon oil (or olive oil mixed with lemon juice)
• 4 spring onions, sliced lengthways
• 3 tablespoons tarragon vinegar
• 140ml/5floz dry white wine or dry vermouth
• Grated rind and juice of 1 lime
• 280ml/10floz double cream
• Tarragon leaves, chopped
• Chicken stock

Instructions

1. Cut the chicken filletsinto slices approx. 1cm/0.5 inch thick. Coat the slices with the seasoned flour.
2. Heat the butter and lemon oil in a pan. Add the chicken pieces and fry until golden brown. Remove and set aside in a warm dish.
3. Fry the spring onions in the pan. Add the vinegar, wine (or vermouth), and lime juice and rind and cook gently until syrupy.
4. Gradually add the chicken stock (enough to cover the chicken) and bring to the boil, stirring constantly.
5. Return the chicken to the pan and cook gently for 12 to 15 minutes, until the chicken is cooked through.
6. Add the cream, salt and pepper and chopped tarragon.
7. Serve with potatoes and a green vegetable.

Specific conditions:
Loss of weight/appetite

Nutritional information (approximate values per portion)
Energy: 700 kcal; Protein: 39g; Fat: 53g (of which saturates: 30g); Carbohydrate: 12g; Fibre: 0.5g.

Cancerbackup thanks Elizabeth Ward for contributing this recipe.