6 chicken breasts, trimmed into fillets
150ml of dry white wine
300-500ml of chicken stock, depending on how thick you want your sauce
250ml of double cream
1 onion or 2 shallots, chopped
3 large sprigs of fresh tarragon
4 tbsp of chopped fresh tarragon
2tbsp of groundnut or light olive oil
Salt and pepper, freshly ground mixed peppercorns compliments this dish wonderfully
- Set your oven to gas mark 5/190 degrees Celsius
- In a heavy based frying pan heat your oil and fry the chicken fillets until golden brown on each side. Remove and place in a roasting dish. Pop these into your preheated oven to finish cooking through, for approximately 20 minutes.
- Using the same frying pan cook your onions gently until soft and translucent.
- Add the wine, stock and sprigs of tarragon and bring to a simmer, leave this to bubble away, until reduced by half
- Remove the tarragon sprigs and add the cream, keep the heat low and stir thoroughly.
- Season with salt and pepper, this sauce can hold quite a generous amount of seasoning.
- Once you are happy with seasoning add the chopped tarragon and stir through.
- Remove the chicken breasts from the oven, checking they are cooked through, plate and serve with a generous ladle of sauce, steamed asparagus and new potatoes are the perfect accompaniment to the dish.