Creamy tarragon chicken bake


  • 2.0 tbsp extra-virgin olive oil
  • 1.0 tbsp rice flour (we used Doves Farm)
  • 300.0ml soya milk (we used So Good)
  • 4 chicken breasts , skin removed
  • 2 red onions , cut into wedges
  • 250.0g punnet cherry tomatoes , halved
  • 250.0g asparagus spears , blanched
  • 1.0 tsp caster sugar
  • 1.0 tbsp white wine vinegar
  • 150.0ml vegetable stock (we used Kallo yeast-free vegetable stock)
  • 3.0 tbsp chopped tarragon
  • 4.0 tbsp gluten-free breadcrumbs (we used Sainsbury's 'Free From' English muffins)
  • 1.0 tbsp grated dairy and lactose-free cheese (we used Cheezly)


Gluten, Egg And Dairy Free - This Is The Perfect Dinner Party Dish For Those With Intolerances

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