Ingredients
Method
1.Prepare the chicken by removing the tenderloin, then slicing the chicken horizontally so you are left with two leaves of chicken of similar thickness, plus the tenderloin.
2.In a pan, heat the oil until moderately hot. Add the chicken breasts (they should sizzle mildly when they hit the pan) and cook until light and golden but not browned.
3.Gently turn them over, add the garlic to the pan and continue cooking for 2-3 minutes.
4.Combine the tarragon, mustard, lemon juice and wine. Add the butter to the pan and when melted, pour in the herb and wine mixture. Allow the wine to cook off by simmering for 1 minute.
5.Stir in the cream, bring to a simmer and cook for 5-7 minutes, basting the chicken breasts, if you like. Check that the chicken is cooked through – it should be firm to the touch and tender when cut.
6.Serve with a simple salad of cos lettuce and orange segments, and long-grain rice, if desired.
