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Export 8 ingredients for grocery delivery
Step 1
Start by salting the chicken breast on the skin side.
Step 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.
Step 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.
Step 4
Once you have good colour on the skin side, flip the chicken and cook for 2 more minutes before removing and setting aside.
Step 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.
Step 6
After the wine is reduced by half, add the cream and mix it in.
Step 7
Finish the sauce with the juice and zest of a lemon, fresh black pepper and chopped tarragon.
Step 8
Goes well with mashed or steamed baby potatoes and some steamed greens.
Step 9
Enjoy!
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