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Ingredients
- 4 best quality skinned, boned chicken breasts
- 4 large shallots finely chopped
- 1 oz butter
- 1 T olive oil
- 1 T tarragon leaves half that if using dried
- 125 mls red wine
- salt and pepper
Ingredients
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Instructions
- Slightly brown the chicken breasts on each side in the butter+olive oil. Remove from pan
- Soften the shallots in the same pan. Then add the cream, the wine and the tarragon
- Simmer gently, adjust the seasoning and when hot return the chicken to the pan. Cover and simmer for a further 5 mins or so just until the chicken is cooked through
- Serve immediately with a generous helping of the sauce poured over