INGREDIENTS
1 shallot, finely chopped
15g butter
60ml white wine
100ml chicken stock
100ml double cream
Recipe continues
METHOD
Sweat the chopped shallots in the butter for 2 to 3 minutes, without colouring. Add the white wine and chicken stock and reduce by about two thirds, until slightly sticky. Add the cream and tarragon, if using, simmer for a couple more minutes until thickened slightly. Strain the sauce through a sieve. Pour finished sauce over chicken breasts.