Poulet Sauce Estragon/ Chicken with Tarragon Sauce

Serves 4:

• 4 whole chicken breasts


• 30g butter


• 1 tbsp olive oil


• Salt & pepper

For the sauce:

• 2 tbsp (30ml) white vinegar


• 250ml chicken stock


• 90ml dry white wine


• 300ml crème fraîche


• 4 springs of fresh tarragon


• 2 tbsp chopped, fresh tarragon

• Time: approx 45mins


• Oven: 190

Instructions:

• Season the chicken breasts and sauté for 3-5 minutes in the butter and oil


• Bake in oven for 15-20 minutes untikl the juices run clear


• Place on a platter and cover with tin foil (shiny side in) and set aside


• Take the juices from the roasting tin and skim off the fat, then place over a medium heat


• Add vinegar and wine and bring to the boil until liquid is reduced by half


• Stir in the stock and the tarragon sprigs then allow liquid to reduce by half agin


• Stir in the créme fraîche and, once again, cook until reduced by half


• Discard the tarragon sprigs and stir in the chopped tarragon, holding back a little for presentation


• Partially slice the chicken breasts and fan them out a little


• Pour sauce over each breast and sprinkle with tarragon


• Serve with fondant potatoes (or perhaps mashed) and haricots vert