This dish is amazingly easy to make and incredibly savoury. The family have agreed this is going into our Family Recipe Book that I'm creating for our lovely kiddies. It will be filled with all of their favourite dishes and desserts. Another project of mine with the help of my kiddies. This is just a recipe book that will belong to the kids for fun. Something they would always keep as they get older.
(will post recipes in a moment) I get so busy with the little one's I have to stop in between blog and tend to their every need. I know all of you Mums and Dads would agree.
Right, here's the recipe
2 teaspoons olive oil (unless you have garlic flavored oil)
dash of garlic powder
cut onion into quarters and chop up 1/4 of it
1/2 teaspoon dried tarragon
2 chicken breast fillets, skinless and boneless
1/3 cup white wine
1/4 teaspoon table salt
1/2 cup heavy cream
fresh white pepper to grind over
2 teaspoons chopped fresh tarragon and a pinch for sprinkling
Heat oil in Dutch oven. Add onions stir, add dried tarragon, stir again and cook for a minute.
Put the chicken fillet in the pan curved side down and cook for 5 minutes. If the onions look like their starting to burn scrape them from the pan and let them rest on the chicken.
Turn over the chicken and add the white wine. Let the wine bubble up then add salt. Put the lid on and cook on low for 10 minutes. Check the chicken if its cooked by slicing through the center. Making sure there isn't any pink. Cook longer if there is.
Remove chicken breasts to plates. Bring the liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of pepper.
Pour the sauce over the chicken and give the final sprinkle of tarragon.
I've doubled up the recipe to serve the 4 of us.