This chicken is terribly easy and quick to make and deliciously soft and moist. Yields 6 portions.
6 chicken breasts, skin removed
45mll butter
30ml vegetable oil
125ml chicken stock
125ml stout or any other beer
10ml dried tarragon
125ml cream
Preheat your oven to 180℃.
Place an ovenproof frying pan onto medium-heat and add the butter and vegetable oil to it.
Season the chicken with salt and pepper and place it in the hot pan to fry.
Cook the breasts for 4 minutes before turning and cooking the other side for another 4 minutes.
Remove the chicken from the frying pan and keep on the side while you make the sauce.
Pour the chicken stock into the frying pan and simmer for 3 minutes before adding the stout/beer.
Bring the liquids back to a simmer, scrape the bottom of the pan with a wooden spoon to loosen the caramelised bits of chicken and cook for another 5 minutes.
Add the tarragon and cream and stir through.
Place the chicken breasts back in the sauce and place the pan in the oven. Cook for 20 minutes.
Serve the chicken on couscous and spoon over some extra sauce.
My Whisk and I 