Ingredients

4 chicken breasts, skin on

1 tbsp olive oil

1 onion, finely sliced

30g butter

300ml white wine

handful tarragon, chopped

150ml creme fraiche

Method

Heat a little oil in a large frying pan and cook the chicken breasts skinside down until the skin is crip and golden.

Turn the chicken over and cook for another 5-6 minutes.

Remove the chicken from the pan and leave to rest.

Now add the butter to the pan and saute the onions.

Add the white wine and tarragon and cook for 3 minutes.

Mix in the creme fraiche, return the chicken to the pan and simmer for 5 minutes.

Serve on a bed of rice or with salad.

Cooks Comments and Tips

.