Tarragon Chicken

This is an all time classic chicken recipe with a French flavour.

Tender poached chicken with aromatically fresh tarragon

accompanied by cream and a generous amount of white wine,

what's not to enjoy about it?

If you can't get fresh tarragon, use dried,

or lacking even the dried herb, use parsley instead,

although this will make quite a different dish

- it won't have the mustard-anise flavour of the tarragon.

Served with a hot salad of green beans, asparagus and buttered baby potatoes;

this makes a marvelous meal to share with friends.

Ingredients:
10ml olive oil
2 garlic cloves, sliced
4 spring onions, thinly sliced
10ml chopped fresh tarragon
4 skinless and boneless chicken breasts
125ml white wine
5ml sea salt
250ml double cream
white pepper
15ml chopped fresh tarragon, plus a pinch more to garnish.

Method:
Heat the oil in an oven proof saucepan that has a lid. Add the garlic, spring onions and 10ml chopped tarragon, stirring them as they cook over a medium heat for about a minute.

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Put the chicken breasts into the pan and cook on each side for about 5 minutes. Add the white wine and let the liquid bubble up before adding the salt. Put the lid on the pan, reduce the heat to low and allow it to simmer gently for 10 minutes. Check the chicken is cooked through. (This can be done by inserting the knife in the thickest part of the breast and seeing if the juices run clear - if not, simmer for a few minutes more and check again).

.

Remove the chicken breast to a warmed serving plate. Return the cooking liquid to the boil and add the cream, stirring well. Sprinkle on some of the second lot of chopped tarragon and season with white pepper. Pour the sauce over the chicken breasts and garnish with the remaining tarragon.