Chicken in Tarragon Cream Sauce

Ingredients

• 4 boneless skinless chicken breasts
• 2 garlic cloves (roughly chopped)
• 1 lemon (cut into wedges)
• 9 fluid ounces white wine
• salt
• pepper
• 2 sprigs fresh tarragon
• 1 tablespoon oil

cream sauce

• 50 g butter
• 40 g flour
• 275 ml milk
• 150 ml cream
• 150 ml wine stock
• 15 g tarragon (chopped)
• 2 tablespoons brandy
• salt
• pepper

Directions

1. 1

   Preheat oven gas 4/180°C/350°F.

2. 2

   Place chicken breasts in an oval oven proof dish.

3. 3

   Sprinkle over garlic, season, add lemon wedges.

4. 4

   Mix together wine and oil in a measuring jug and pour over the chicken.

5. 5

   Place two sprigs of tarragon on top. (If you cannot get fresh 2-3 tsp freeze dried.) Cover with foil. Place in oven for 45 minutes approx until chicken is cooked.

6. 6

   Make the sauce- melt the butter in a pan and add the flour. Mix together to form a roux. Remove from the heat, gradually beat in milk, wine stock from the chicken and cream.

7. 7

   Return to heat and bring to the boil. Turn down to a gentle heat and simmer 6-10 minutes.

8. 8

   Remove from heat, taste and season. Add chopped tarragon (5 tsp dried) and brandy. Whisk inches.

9. 9

   Arrange chicken in a serving dish discarding the tarragon and lemon.

10. 10

    Pour over the sauce, garnish with a sprig of tarragon and lemon wedges.