• 25 g (1oz) butter
  • 4 chicken breasts
  • 600 ml (1 pint) chicken stock
  • 6 tblsp crème fraiche
  • 4 tblsp chopped tarragon
  • salt & freshly ground black pepper
  • serve with orzo or boiled potatoes


  • Melt the butter in a frying pan on a high heat and when foaming, add the chicken breasts.
  • Season with salt and pepper and cook for 2-3 minutes on each side or until well browned, then stir in the remaining ingredients.
  • Mix together well, scrapping the bottom of the pan with a wooden spoon to dislodge any browning pieces and stir them into the sauce.
  • Bring to the boil, then reduce the heat and simmer for 8 minutes or until the sauce has reduced and thickened and the chicken is opaque all the way through.
  • Taste for seasoning and serve with boiled new potatoes or orzo.