Bistro des Z'Artes

Serves 4 people

Ingredients

4 chicken breasts with the skin on

4 sprigs of tarragon

1 small tub creme fraiche

1 small onion

1 clove of garlic

1 glass of white wine

Method

1. Heat a nonstick frying pan (just the right size to fit the chicken breasts snugly) as hot as it will go.
2. Carefully lift the skin of the chicken & push in some creme fraiche & tarragon. Season the breasts on both sides.
3. Place the breasts in the pan skin side down and cook until golden.
4. Remove and add a little olive oil, cook the chopped onion & the whole clove of garlic.
5. Add back in the breasts skin side up & pour over the wine.
6. Put in a hot oven at 200C for 8minutes (remove & cut into one to check if it is cooked).
7. Remove the breasts from the pan & keep warm. Just before serving mix the rest of the creme fraiche into the juice from the chicken & serve with new boiled potatoes & your favourite veg.
8. Do not boil the sauce once the creme fraiche is added as it will split horribly.