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Chicken with Tarragon Sauce

ingredients

serves 6
6 chicken breasts
3/4 stick (6 Tbsp) 75 g butter
3 tbls (25 g) 1 oz flour
400 ml (3/4 pint) chicken stock
2 tbsp (30 ml) tarragon vinegar
2 level tsp (10 ml) French mustard
1 level tsp (5 ml) fresh tarragon, chopped, or 1/2 level tsp (2.5 ml) dried tarragon
2 oz (50 g) Cheddar cheese, grated
salt and freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh single cream

method

1. In a covered pan, slowly cook the chicken breasts in 50 g (2 oz) butter, for about 20 minutes, until tender, turning once.

2. Meanwhile, melt the remaining butter in a pan, stir in the flour and gradually stir in the stock and vinegar.

3. Stir in the mustard, tarragon and cheese; bring to the boil, stirring. Season, simmer for 3 minutes. Remove from heat and add the fresh cream.

4. Heat gently without boiling. Place drained chicken on a serving dish and spoon over sauce.

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