Kevs Chicken in a Creamy Tarragon Sauce!!

I think I even love this more than......steak!!!! Nicely browned chicken breast in a creamy, garlicy sauce, served on a bed of the yummiest potatoes!!

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 4  chicken breasts
• 1  ounce butter
• 1  onion
• 3  garlic cloves, finely chopped
• 250  ml white wine
• 250  ml  cream
• 550  ml  chicken stock
• 1  teaspoon Dijon mustard
• 1  tablespoon olive oil
• 2  tablespoons fresh tarragon, chopped
• 700  g potatoes, cubed to approx. 1 . 5cm
• 5  ounces cherry tomatoes
• 3  tablespoons olive oil
•  fresh rosemary, few sprigs

Directions

1. preheat oven to 200°C.
2. Saute onions in butter until soft (in a pinch of salt). Add the garlic and add the wine and reduce until you are left with a few tbsps of liquid. Then add the stock and reduce it by about half!
3. Lightly stir in the cream, and the mustard, and simmer for 5 minutes.
4. Put the potatoes into a lightly buttered roasting tray, evenly throw the 3 tbsbs oil over them, then sprinkle the rosemary, the tomatoes, and add some salt and pepper.
5. Roast until the potatoes are cooked and crispy (about 45 mins), remembering to turn/mix them up half way through as they sometimes stick to the bottom!
6. Slice the chicken into strips and brown in the olive oil. Then add to the sauce with the tarragon. Simmer for 5 - 10 mins, season to taste!
7. Serve the chicken on top on the potatoes and drizzle with some more sauce!
8. Enjoy the amazingness!