For the chicken
½ small chicken
4 tbsp lactose free butter
3 tbsp fresh tarragon, chopped
1 tbsp fresh rosemary leaves, chopped
5 tbsp white wine
70ml/2½fl oz lactose free double cream
For the new potatoes
150g/5¼oz cooked new potatoes
3 tbsp lactose free butter, melted
salt and freshly ground black pepper
Salad to serve
Preheat the oven to 200C/390F/Gas 6. Place the chicken on baking tray and cook for 10-15 minutes, or until cooked and golden.
To make the sauce, melt the lactose free butter in a saucepan.
Add the tarragon, rosemary, white wine and lactose free cream and reduce down for 4-5 minutes.
For the new potatoes, mix the new potatoes with the melted lactose free butter and season.
To serve, place the chicken on a serving plate and pour over the sauce. Serve with the new potatoes and salad.
Recipe adapted from: Good Food