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- 25 g (1oz) unsalted butter
- 4 skinless chicken breasts, about 450 g (1lb) in weight, cut into thin strips
- 5 ml (1tsp) olive oil
- 170 g sliced Parma ham, torn into pieces
- 300 ml (1⁄2 pint) chicken stock
- 142 ml carton double cream
- Salt and ground black pepper
- 350 g (12oz) pappardelle pasta
- Juice of 1⁄2 lemon
- 45 ml (3 level tbsp) chopped fresh tarragon
- Step 1
Heat half the butter in a non-stick frying pan until foaming, add half the chicken and cook over a moderate heat for 5-6min until golden. Remove the chicken from the pan with a slotted spoon and set aside. Repeat with remaining butter and chicken, then set aside.
- Step 2
Add the oil to the pan and heat gently, add the Parma ham in batches and cook for 5-6min or until brown. Remove from the pan and set aside. Add the stock to the pan, bring to the boil and bubble for 4min or until reduced by half. Add the cream and cook for 3-4min or until syrupy.
- Step 3
Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions; drain.
- Step 4
Return the chicken to the pan with the lemon juice and tarragon, stir to heat through and season. Add the pasta and Parma ham to the chicken and toss well. Garnish with a few tarragon leaves and some crushed black pepper, if you like, then serve.
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Cooking tip
If the heat is too high when cooking the chicken, the butter will burn and the chicken will taste bitter. If this happens, wipe the pan clean with a piece of kitchen paper and start again.
Per Serving:
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
