You will need
4 boneless chicken breasts, weighing about 200g each, skin on
4 shallots, finely chopped
250 ml white wine
1 tablespoon tarragon vinegar
200 ml double cream
1 tablespoon freshly chopped tarragon
Salt and freshly ground black pepper
1. Melt the butter in a large frying pan over a medium heat. Season the skin of the chicken breasts and place them, skin side down, in the butter and cook for about 10 minutes until the skin is crispy.
2. Turn the chicken over, lower the heat a little and then cook for a further 10 minutes or until the chicken is cooked through. Use a slotted spoon to transfer the chicken to a plate to rest.
3. Fry the shallots in the pan for one to two minutes and then add the wine and tarragon vinegar and boil to reduce by half. Add the cream and let it bubble away until thickened. Stir through the tarragon and season.
4. Place the chicken breasts in a serving dish and pour over the tarragon sauce before serving with your choice of potatoes.
Recipe, Recipes from my Mother for my Daughter by Lisa Faulkner (Simon & Schuster)
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