Apricot Brandy Chicken

1. 1

   In a large fry pan heat some oil, add chicken and brown well on both sides. Remove and set to one side.

2. 2

   In the same pan add water, brandy, jam, stock and mustard stir to combine, mix a little water with the cornflour and add to sauce, stir until mixture thickens.

3. 3

   Add sour cream, return chicken to pan cook for about 10-15 Min's over a low heat to cook chicken through, stir in tarragon. Remove chicken and slice thickly.

4. 4

   To Serve: I served mine over celeriac mash drizzled with sauce and garnished with half an apricot.

* Per serving · 4 servings · Values may vary.

No additional tips available.