Creamy White Wine & Tarragon Chicken

1. 1

   Heat the olive oil in a large high-sided frying pan.

2. 2

   Add the onion and gently fry over medium-low heat for 5-7 minutes until soft.

3. 3

   Raise the heat and add the chicken breasts.

4. 4

   Cook for about 5 minutes, turning, until lightly browned on all sides.

5. 5

   Stir in the white wine and bubble for a minute or two until reduced.

6. 6

   Pour in the cream and heat through.

7. 7

   Add the tarragon and season with salt and freshly ground black pepper.

8. 8

   Arrange the chicken and sauce on top of a bed of pasta or rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.