Creamy Tarragon Chicken

Prep time & Cook time: 25 minutes

Ingredients:

* 4 Chcicken Breasts, skinless, each cut into three

* 4-6tbsp Olive Oil

* 1/2 Red Onion, finely chopped 

* 2-3 Garlic Cloves, finely chopped (or minced Garlic)

* 2/3cup Dry White Wine 

* 1/2cup Chicken Stock

* 1/2cup Cream 

* 1tbsp Cornflour mixed with 1tbsp Water

* 2tbsp Tarragon, chopped 

* 2tbsp Parsley, chopped 

Directions:

1. Add 2tbsp oil to a skillet or frying pan, and heat omn medium heat. Add in the chicken and brown for a few minutes on one side, and then flip it to the other side to brown. Don't move the chicken around as it browns. Once both sides have browned take it off the pan and leave the chicken on a plate. 

2. Add a little more oil to the pan, add the garlic and onion and fry it up. Using a wooden spatula, scrape the bottom of the pan so that all the browned bits can be mixed around. Add the white wine at this time, and let it simmer, mixing the onion and garlic around. 

3. Once the wine has simmered for a minute or two, add in the cream, chicken stock and 1tbsp of Tarragon, and let it simmer more. After a minute or two add in the cornstarch mixture, mixing consistently. Then add in the chicken and add in salt and pepper. Cover the pan and reduce the heat to medium low and let cook for 5-8 minutes. 

4. Once the chicken has cooked through, take the lid off the pan, add in more salt and pepper if needed, and then sprinkle with parsley and tarragon. Take the pan off the heat, and leave the herbs to soak in and flavor the chicken. The creamy tarragon chicken will be ready to serve after a few minutes of resting. 

5. Best served with Mashed potatoes and steamed vegetabels, or rice. 

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