Shelly's Recipe

TARRAGON CHICKEN

Category: Chicken

2 tsps olive oil
1 clove of garlic, minced
2-3 spring onions, finely slice
1 tsp fresh tarragon
2 skinless, boneless chicken breasts
1/3 cup Vermouth
1/2 tsp salt
1/4 cup heavy cream pinch of white pepper

Heat the oil in a large saute pan over medium. Cook the garlic in the oil for a minute or two. Add the spring onions and sprinkle in half of the tarragon, stir well and allow to cook in the oil for a minute.
Add in the chicken and cook for about 5 minutes.

Turn over the breasts and add the vermouth and sprinkle in the salt. Put the lid on and turn the heat down to low, leaving it to gently simmer for around 8-10 minutes. Check the chicken is cooked through.

Remove the chicken breasts and bring the remaining liquids to a boil. Add the cream and stir quickly then add in the rest of the tarragon. Stir well and add a good pinch of the white pepper if desired.

Pour the sauce over the chicken and sprinkle a little fresh tarragon over the top.