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1
Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly.
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2
Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
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3
Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn.
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4
If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
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5
Turn over the breasts, and add the vermouth (or white wine).
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6
Let the vermouth bubble up, then add the salt.
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7
Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes.
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8
Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
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9
Remove the chicken breasts to warmed plates.
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10
Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
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11
Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.
