• 4 chicken breasts cut into strips
  • Handful of fresh tarragon leaves picked and chopped
  • 50g butter
  • 5floz white wine
  • 5floz double cream


  • 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.

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