Directions
- 1Salt the chicken breast on the skin side.
- 2In a skillet, add olive oil and the chicken skin side down, turning the heat to medium-high.
- 3Fry the chicken until golden and almost cooked through. Flip and cook for 2 more minutes before removing and setting aside.
- 4Add sliced shallots and saute for 3-4 minutes. Return chicken (skin side up) and deglaze the pan with white wine.
- 5Reduce wine by half, add cream, and mix.
- 6Finish the sauce with lemon juice and zest, black pepper, and chopped tarragon.
- 7Serve with mashed potato and steamed greens.
Ingredients
- 2 chicken breast, skin on
- 2 banana shallots, sliced thin
- 1 lemon
- 1 small bunch tarragon
- 1 good glug olive oil
- 1 to taste salt
- 1 to taste pepper
- 125 ml white wine
- 100 ml cream
- 1 serving mashed potato
- 1 serving steamed greens
Equipment
skillet or heavy-based panknifetongswooden spoongrater
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