Tarragon Chicken

Tarragon Chicken

Ingredients:

4 skinless and boneless chicken breasts

Salt and freshly ground black pepper

30ml olive oil

20ml cornflour

150ml dry white wine

150ml chicken stock

90ml double cream

Black pepper to season

50ml fresh tarragon, chopped

Method:

Wash and pat dry the chicken breasts and season on both sides. Heat the oil in a frying pan and cook the chicken for about 8 minutes on each side until golden and cooked through.

Remove the chicken from the pan with a slotted spoon and keep warm while you make the sauce.

In the same frying pan, blend the cornflour with the pan juices and gradually blend in the wine. Pour in the chicken stock and bring to the boil, stirring until thickened. Simmer for 1 minute, then add the cream.

Remove from the heat, season with black pepper and stir in the tarragon. Add the chicken to the sauce and heat through, spooning the sauce over the chicken for about 2 minutes.