Classic french tarragon chicken with a rich creamy tarragon and white wine sauce. Tarragon is one of my favourite herbs to cook with especially when cooking with sauces or chicken dishes, it has a lovely subtle anise like flavour that elevates the dish entirely and is filled with heaps of vitamins and minerals.
1. Heat the oil in a pan and cook the chicken breast on medium heat for 5-6 minutes on one side then repeat on other side. Remove chicken breast from pan and set aside on a plate.
2. Place the butter in same pan and add in the chopped shallots, carrot and celery stalk. Cook for 5 minutes or so until vegetables have softened. Pour in the white wine and cook on high heat for 3-4 minutes or until wine has reduced.
3. Add in the chicken stock and cook a further 2 minutes then add in the fresh cream and tarragon leaves. Place the chicken breast back in the pan and cook about 15-20 minutes on low heat. Sprinkle a good amount of freshly ground pepper over and some freshly chopped parsley, serve with either mashed potatoes or rice.
4 servings