120ml(1/2 cup) white wine*see note for non-alcohol version
120ml(1/2 cup) chicken stockwater + 1 stock cube is fine
1tspdried tarragon or 2 tbsp finely chopped fresh tarragon
180ml(3/4 cup) double (heavy) cream
To Serve:
small bunch of fresh tarragonroughly torn
pinchblack pepper
Instructions
Heat the oil in a large frying pan over a medium-high heat.
2 tbsp olive oil
Take the chicken breasts and sprinkle the salt and pepper over both sides.
4 chicken breasts, ½ tsp salt, ½ tsp black pepper
Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.
Turn the chicken over and move them to one side of the pan.
Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.
1 small onion, 2 minced cloves garlic
Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.
120 ml (1/2 cup) white wine
Add the chicken stock and dried or fresh tarragon, then pour in the cream.
120 ml (1/2 cup) chicken stock, 1 tsp dried tarragon, 180 ml (3/4 cup) double (heavy) cream
Stir together and bring to the boil.
Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.
Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.
small bunch of fresh tarragon, pinch black pepper
Video
Notes
Don't want to use wine?Replace the wine with the 120ml (1/2 cup) chicken stock (so you'll be adding in two lots of stock altogether) along with a squeeze of lemon juice.Nutritional information is approximate, per serving (this recipe serves 4).