Instructions

1. Heat the oil in a large skillet or saucepan over high heat.
2. Season the chicken breasts generously with salt and pepper.
3. Place the chicken breasts in the pan and cook for 3 to 5 minutes, or until they are golden and caramelised, before turning them over. The best way to achieve a nice colour on the chicken is to not move the chicken too often.
4. Once the chicken is golden and caramelised on both sides, remove them to a plate. The chicken does not need to be fully cooked through at this stage.
5. Add a bit more oil to the pan as needed.
6. Add the shallots (or onions) and garlic. Cook for a few minutes until they have softened.
7. Pour the white wine into the pan and let it simmer for a few minutes until it has reduced slightly.
8. Use a wooden spoon to stir the mixture and to lift any caramelised bits from the pan.
9. Pour in the chicken stock and cream, together with the fresh tarragon.
10. Let the sauce simmer gently for a few minutes.
11. Taste for seasoning and add salt and pepper as needed.
12. Slowly pour in the cornflour slurry, stirring the sauce as you do. You may not need all of the cornflour slurry – use as much as you need until the sauce has thickened slightly.
13. Return the chicken to the pan and place them in the sauce.
14. Turn the heat down to low-medium, and place a lid on the saucepan.
15. Cook gently for 5 to 10 minutes, or until the chicken pieces have cooked through.
16. Garnish with parsley or more tarragon before serving.