4 single chicken breast fillets, trimmed of fat
salt & ground black pepper
50g butter, roughly chopped
1/2 cup dry white wine
1 x 300ml carton thin cream
2tbs chopped fresh tarragon leaves
steamed chat potatoes & green beans, to serve
1. Season chicken with salt & pepper. Heat the butter in a large heavy-based frypan over medium heat until it begins to foam. Add chicken & cook for 4mins each side or until chicken is golden brown & thoroughly cooked through. Remove from pan & place on a plate; cover plate iwth foil to keep warm.
2. Add wine to the frypan & use a wooden spoon to dislodge any residue from the base of the pan. Stir in the cream & tarragon. Increase heat to high & bring to the boil. Reduce heat to medium & simmer, uncovered, stirring occasionally, for 5mins or until the sauce thickens.
3. Use a shark knife to cut the chicken across the grain inito strips. Divide the steamed potatoes & beans amng serving plates. Top with the chicken & drizzle with the creamy sauce.