Step 1

Heat the oil in a large frying pan over a medium-high heat.

Step 2

Take the chicken breasts and sprinkle the salt and pepper over both sides.

Step 3

Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.

Step 4

Turn the chicken over and move them to one side of the pan.

Step 5

Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.

Step 6

Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.

Step 7

Add the chicken stock and dried or fresh tarragon, then pour in the cream.

Step 8

Stir together and bring to the boil.

Step 9

Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.

Step 10

Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.