INGREDIENTS
4
Chicken breast, small fillets
2
Garlic cloves
1
Parsley
2
Shallots or 1 small red onion
1 tbsp
Tarragon, fresh
125 milliliters
Chicken stock
1 tbsp
Cornflour
1
Pepper, freshly cracked
1
Sea salt
1 tbsp
Olive oil
125 milliliters
Double cream
160 milliliters
White wine, dry