Pan fried chicken breast with a white wine cream and tarragon sauce
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Ingredients
4 chicken breasts cut into strips
Handful of fresh tarragon leaves picked and chopped
50g butter
5floz white wine
5floz double cream
Method
STEP 1
Melt the butter in a large heavy based frying pan till it's foaming then add your sliced chicken, make sure it is cooked thoroughly then remove with a slotted spoon to a warm plate and season.
STEP 2
In the remaining juices add your white wine and tarragon and reduce by half. Then add the cream turn down the heat and bring to a simmer.
STEP 3
Add the chicken to the sauce and heat chicken through for a couple of minutes.
STEP 4
Serve with fresh tagliatelle, mangetout and babycorn.