Chicken tarragon

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.

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.

Add the chicken to the sauce and heat chicken through for a couple of minutes.

Serve with fresh tagliatelle, mangetout and babycorn.