TARRAGON CHICKEN

Ingredients

2 boneless breasts of chicken....skins on

30gm butter

seasoning

4 sprigs of tarragon

or schwartz herbs

2 tbsp cider vinegar

280ml chicken stock

250ml of fresh double cream

1/2 glass of dry white wine

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METHOD

Add 1/2 tbsp oil to non-stick pan with chicken, fry

both sides, after 5min transfer chicken to a baking

tray & place in the oven for 15-20min.

With original pan add vinegar, white wine & season,

reduce by half, then add chicken stock, stir until

reduced, remove the chicken breasts from the oven

pour the juices from the chicken into the sauce add

the chopped tarragon herb and stir in, next add your

cream, keep stirring until the sauce is well reduced,

slice the breasts and pour the sauce over.........enjoy.

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