Chicken With a Tarragon Sauce

Sometimes, every now and again, I come across a recipe that sounds good, the picture looks good, the ingredients all appeal to me, so on paper it sounds theoretically as though it’s going to be perfect. I am a bit of a sceptic when it comes to theoretically perfect because I quite often get let down, I have discovered over the few years I have been doing this, that although on paper it looks as though it’s going to work and all the ingredients are ones we enjoy, it doesn’t mean that we will necessarily enjoy it. As it happens this is one of those ones that is good, both theoretically and practically.

                                                                                                                                                                                   

Serves 2                                           Chicken with a Tarragon Sauce

2tsp garlic oil

2 spring onions, finely sliced

½ tsp dried tarragon + extra

2 chicken breasts

80ml Vodka

½ tsp sea salt

60ml double cream

Freshly ground black pepper

1. Using a skillet with a lid, heat the garlic oil and add the spring onions and the tarragon, stir every now and again until the spring onions are cooked, remove them from the pan and place to one side.
2. Put the chicken fillets into the pan and cook for 5 minutes, then add the spring onions, turn the fillets over, add the vodka and let it boil a little, sea salt, put the lid on and turn down the heat, leave to simmer for about 10-15 minutes or until the chicken is cooked through.
3. Put the chicken on warmed plates and cover with foil. Boil the remaining liquid, add the cream, mix well adding a little more tarragon and black pepper to taste.
4. Pour the sauce over the chicken and serve.