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!