Chicken fillets in a smoked bacon and tarragon veloute


2oz butter
2oz flour
1 pint of chicken stock
3 smoked rashers
8-10 mushrooms
½ tsp of dried tarragon
6 chicken fillets
Salt and pepper
(optional tablespoon of mascarpone)
Rice, pasta or potatoes to serve


  • First fry off the chicken fillets until golden brown on each side after you season with salt and pepper
  • Place in to a dish, like a lasagna dish
  • In a saucepan melt the butter and gently fry the chopped up smoked rashers to release the smokey bacon flavour into the butter for 2-3 mins, now add tarragon
  • Now add the flour and mix well stirring for about 1 minute over a medium heat ensuring it doesn’t stick
  • Slowly add the stock incorporating well between each addition of liquid ( about 75ml per addition) until all the stock is incorporated
  • Quarter the mushrooms and pop those into the sauce and finish it by adding a dollop of mascarpone if you wish
  • Pour this sauce over the sealed chicken fillets and place into a preheated oven at 180c fan assisted or gas 5.
  • This dish should be cooked in approx 30 minutes , simply check the chicken fillet to ensure it is fully cooked through
  • Serve and savour