A recipe rich with cream and wine. Total time 30 minutes
Ingredients
6 large boneless, skinless chicken breasts halved
Salt and pepper
¼ cup plain flour
3 tablespoons butter
¼ onion, fine chopped
1 glass dry white wine
½ teaspoon dried tarragon or 1 teaspoon of fresh chopped tarragon
¼ cup chicken stock
¼ cup double/heavy cream
Method Season the chicken pieces with salt and pepper and then dredge with flour, reserving any spare flour. In a large frying pan or wok, heat the butter over a medium heat. Use this to brown the chicken pieces on both sides. Then remove chicken and keep warm. Add the onion pieces to the pan and sauté for 1 minute before adding the wine Increase the heat and cook until almost all the fluid has gone. Reduce heat and ad any remaining flour, stirring. Add the herbs and the stock. Now return the chicken to the pan and cook for 25 minutes. Add the cream and heat through. Place chicken pieces in serving dish, perhaps on top of cooked pasta and pour over the tarragon sauce
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