Very French so obviously delicious!

I serve it with tagliatelle but it can just about go with anything!

Easily done on the stove top or in the oven! I do use both fresh and dried tarragon for flavour and look!

You will need

Chicken breasts, skin on.

Brown these in a little butter/olive oil with shallots and garlic.

Add a glass of white wine and some dried tarragon.

Add a mug full of hot chicken stock and season well.

Add the rind of two lemons, some fresh tarragon and a little dried fennel.

Then add large pot of cream/sour cream. creme fresh or coconut milk.

You can thicken with a little cornflour if you like.

Let it bubble away for 20 mins and serve!