Chicken With Tarragon Sauce
|Chicken breasts/Supremes||2 (Skin On)|
|Olive oil||1 Tablespoon|
|For tarragon sauce|
|Creme fraiche||100 Milliliter|
|Parsley||1⁄4 Cup (4 tbs), chopped (1 Handful)|
|Tarragon leaves||1⁄4 Cup (4 tbs), torn (1 Handful)|
|Mashed potato||2 Cup (32 tbs) (For Serving)|
Heat a heavy frying pan over a medium heat and add a little olive oil.
Season the chicken well and put it skin-side down in the pan.
Cook for a good 8 minutes, then turn the breasts over and cook for the same time again.
Check the chicken is cooked through, then remove it from the pan and keep warm.
Raise the heat under the pan to very high.
Add the brandy and carefully flame it to burn off the harsh taste of alcohol.
Shake or stir to incorporate the pan juices and sticky bits from the base of the pan.
Stir in the creme fraiche, then taste and season.
Bring the sauce to the boil and reduce by half.
Add most of the parsley and tarragon leaves.
Serve chicken with the sauce, pouring the brown juices that come from the rested chicken over the dish as well.
Sprinkle with the last of the chopped herbs.