Title: Roast Chicken Breasts with Tarragon Cream Sauce
Categories: Grigson
Yield: 4 servings

4 Chicken breasts; with skin
-on
A little oil
1 tb Honey
Salt and pepper

-------------------------------FOR THE SAUCE-------------------------------
75 ml Noilly Prat or medium-dry
-white wine
150 ml Chicken stock
1 Generous sprig tarragon
150 ml Creme fraiche; or double
-cream
2 tb Chopped fresh tarragon

Preheat oven to 200c/400f/Gas 6.

1 Heat a small roasting tin or flame- proof, ovenproof dish on the hob with
oil to cover the base. Add the chicken skin-side down and leave until
golden.

2 Season the upper side. Turn over and brush the skin side with honey.
Season with salt and pepper. Roast in the oven for 20 minutes until cooked
through. Lift the chicken out onto a warm plate and keep warm while you
make the sauce.

3 Pour the excess fat from the tin and put over a moderate flame. Pour in
the Noilly Prat or wine and boil, scraping in the residues from the
chicken.

4 Boil hard until reduced to no more than 1-2 tbsp. Add the stock and a
sprig of tarragon. Boil hard until reduced by one third. Stir in the cream
or creme fraiche and boil until reduced to a light coating consistency.

5 Remove the tarragon sprig and stir in the chopped tarragon. Season to
taste. Slice each chicken breast and fan out on individual plates. Spoon
some sauce over and serve the rest in a small jug.

Converted by MC_Buster.

Recipe by: Sophie Grigson

Converted by MM_Buster v2.0l.