Michelin star Chicken with Tarragon and Cream Sauce

This emulates a dish served in a 3 Michelin Star restaurant in Lyon. To me it exemplifies French cooking - simple yet elegant and perfect for a cosy dinner for four.
Lyon, France Often dubbed the gastronomic capital of France, Lyon is known for it’s fine cuisine and star chefs.

Season 1, Episode 5: Lyon, France

Serves: 4

4 chicken breasts, skinned and boned
2 Tablespoons olive oil
25g butter
1 clove garlic, crushed
2 tablespoons chopped fresh tarragon (or 1 Tablespoon dried)
1 teaspoon French mustard
1 teaspoon lemon juice
½ cup cream
¼ cup dry white wine (optional)
Salt and pepper to season
In a pan, heat the oil until moderately hot but not smoking – look for heat waves coming off it. Add the chicken breasts skin (if it had any) side down. They should sizzle mildly when they hit the pan. Cook until golden but not browned.  Gently turn them over, add the garlic to the pan and continue cooking for 4-5 minutes. Add the butter to the pan and while this slowly melts, combine the tarragon, mustard, lemon juice and wine and add to the pan. Allow to simmer for about 1 minute. You will smell the wine “cooking off” as the alcohol evaporates. Now stir in the cream and allow to simmer and thicken for about 10-15 minutes, basting the chicken breasts if you feel like it. Check that the chicken is cooked through – it should be firm to the touch and tender when cut.  Serve with a side of long grain rice or a simple salad.  (check out our beautiful watercress salad recipe).