Directions

1. Start by salting the chicken breast on the skin side.
2. In a skillet or heavy-based pan, add a good glug of olive oil and the chicken skin side down and turn the heat to medium-high.
3. Fry the chicken in the pan on the skin side until you have a good golden colour, at this point it should be almost cooked through.
4. Once you have good colour on the skin side, flip the chicken and cook for 2 more minutes before removing and setting aside.
5. Add the sliced shallots to the pan and saute for 3-4 minutes before adding the chicken back in skin side up and deglazing the pan with the white wine.
6. After the wine is reduced by half, add the cream and mix it in.
7. Finish the sauce with the juice and zest of a lemon, fresh black pepper and chopped tarragon.
8. Goes well with mashed or steamed baby potatoes and some steamed greens.
9. Enjoy!