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Tarragon Cream Chicken with Grapes
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Ingredients:
4 skinless chicken breasts
Salt and freshly ground black pepper
15ml olive oil
100ml white wine
142ml pot of double cream
125g green grapes, halved
30ml fresh or 10ml dried tarragon
Method:
Season the chicken breasts lightly. Heat the oil in a
frying pan and brown the chicken breasts for 3-4 minutes on each side. Pour
over the white wine and allow to simmer for 1 minute.
Add the cream and cook for a further 2 minutes, stirring
in the grapes and tarragon in the last 30 seconds of cooking.
Serve with boiled rice and a green salad on the side.
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