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!