Step 1

Season the chicken breasts with a good pinch of salt and pepper

Step 2

Warm a little oil in a pan and gently brown the chicken breasts for 10 minutes

Step 3

Set to one side, or leave in the pan and remove from the heat

Step 4

Heat the rest of the oil in a large pan or pot (I use my cast iron pot)

Step 5

Fry the shallots and leeks for 5 minutes until starting to soften

Step 6

Add the mushrooms, tarragon and lemon juice

Step 7

Pour in the wine, stir and bring to a simmer

Step 8

Simmer for 2 minutes

Step 9

Add the browned chicken breasts, stock and cream

Step 10

Bring back to a simmer and cook for 45 minutes, stirring occasionally

Step 11

Serve with potatoes and green veg for a filling family dinner