Preparation 15 minutes – Cooking time 20 minutes – Serves 4
4 chicken breasts, 40 cl chicken broth, 60 cl cream, 1 shallot, 2 tbsp lemon juice, 3 tbsp chopped tarragon, salt, pepper.
Cut the chicken into bite sized pieces.
Sauté the chicken in a pan with a little olive oil until golden.
Season to taste.
Mince the shallot and add it to the sauté pan.
Add the broth and 1 tbsp tarragon and allow to reduce for 15 minutes.
Add the cream, lemon and remaining tarragon and simmer for 5 minutes over low heat.
Serve hot with steamed rice.