This recipe goes well with new potatoes or rice, and green beans or peas.
Category: Main Courses
Price: Bon marché
preps: 0 minutes
cooking: 0 minutes
Step - 1
1 - Heat the oil with each garlic clove cut into quarters. Add the dried tarragon and diced onion (you could use spring onions instead). Gently fry for 5 minutes or until softened (but don't let them brown)
2 - Add the chicken breast pieces to the pan, and allow to lightly brown on one side. If onions are catching the pan, scoop onto the tops of the chicken.
3 - Turn over the breast pieces and then add the white wine to the pan. Add the white pepper, cover and allow to simmer for 15 minutes.
4 - Check chicken breasts are cooked through by pricking with a knife to the middle and then holding it to your lip to make sure it's hot. Remove them from the pan and wrap in foil.
5 - Add the cr?É¬®me fraiche to the pan, season with salt and pepper. Continue to heat and allow sauce to thicken for around 5 minutes.
6 - Serve the chicken pieces on a plate with the sauce poured over.