Chicken in Tarragon Cream Sauce

Superb with rice or mashed potatoes as an accompaniment.

• Ready In: 1 hr 25 mins
• Serves: 4

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. Preheat oven gas 4/180°C/350°F.
2. Place chicken breasts in an oval oven proof dish.
3. Sprinkle over garlic, season, add lemon wedges.
4. Mix together wine and oil in a measuring jug and pour over the chicken.
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. 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. Return to heat and bring to the boil. Turn down to a gentle heat and simmer 6-10 minutes.
8. Remove from heat, taste and season. Add chopped tarragon (5 tsp dried) and brandy. Whisk inches.
9. Arrange chicken in a serving dish discarding the tarragon and lemon.
10. Pour over the sauce, garnish with a sprig of tarragon and lemon wedges.