Ingredients

Recipe Guide

Instructions

1Cut the chicken breast into even escalopes at an angle. Season with sea salt and black pepper

2Heat a skillet on a low heat and add small helping of olive oil

3Add the escalopes to the pan

4 After 2 minutes turn the chicken and add butter and the mushrooms

5As the food cooks, frequently move ingredients around in the pan

6Add the dry white wine and let it reduce

7 Add the stock and reduce on a high heat

8Add the tarragon

9 After 2-3 minutes add the double cream. Continue to reduce until the sauce has thickened

10Plate the chicken and pour over the sauce.