Ingredients
7 total- 50 g of butter
- 4 shallots, finely chopped
- 200 ml of double cream
- 1 tbsp of dried tarragon
- 1 tbsp of white wine vinegar
- 4 boneless chicken breasts, skin on
- 250 ml of white wine
Method
4 stepsStep 1
Melt the butter in a large frying pan over a medium heat. Season your chicken and place in the butter for about 5–10 mins until the skin is crispy.
Step 2
Turn the chicken and lower the heat a little. Add a splash of water and cook for a further 10 mins until the chicken is cooked through. Set aside to rest.
Step 3
Fry the shallots in the pan, then add the wine and tarragon vinegar and let the mix reduce by half. Add the cream and let it bubble away until it coats the back of a spoon. Stir through the fresh tarragon and season.
Step 4
Place the chicken in a serving dish and pour the tarragon cream over the top. Serve with mashed potatoes.