Ingredients
4 chicken breasts
vegetable oil
butter
2 shallots, finely chopped
1 clove garlic, crushed
55ml/2fl oz white wine
150ml/5fl oz double cream
1 tbsp fresh tarragon, chopped
salt and freshly ground black pepper
Method
1. Pan fry the chicken breasts in a little oil and butter.
2. Once the chicken is browned and cooked through, add the shallots and garlic and sauté until soft. Add the white wine, cream and tarragon, stirring well.
3. Bring to the boil and simmer for a minute or two, adjust seasoning and serve.
NB: Taste the tarragon before adding it to the sauce, its strength varies enormously and you may need to adjust the quantity accordingly.
