I’m a big fan of chestnut mushrooms with their nutty flavour and it goes so well with this creamy sauce.
Tarragon doesn’t tend to fair very well in the garden at this time of year so I have used dried tarragon in this recipe.
Fry the onion in a small amount of oil until beginning to brown.
Chop up the chestnut mushrooms, and add them to the frying pan cooking for a further two minutes.
Take the onions and mushrooms out of the pan and leave to one side.
Add a knob of butter to the frying pan and on a fairly high heat and add the chicken breasts, skin down, and leave them for a few minutes to brown. Then turn them over to brown on the underside and after a couple of minutes add a splash of white wine to the pan and leave for a minute or so, to allow the alcohol to burn off. The volume of liquid should reduce by about half.
Dissolve the chicken stock cube in half a cup of boiling water (this will be about 120 ml of water) and add to the pan.
Add the garlic and dried tarragon and then return the onion and mushrooms to the pan and turn the heat down so you have a gentle simmer.
Continue to simmer until the chicken breasts are cooked through. This will be about 20 minutes but it will depend on the size of the breasts. I usually cut one open to make sure it’s cooked through. Try not to overcook them as they tend to dry out a bit.
Place the breasts on to warm plates and then stir the remaining sauce. Add the cream and stir as it warms through and then pour over the chicken.