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Ingredients
- Serves 6
- 1 tbsp butter or olive oil
- 1 clove garlic, crushed
- 3 spring onions, including the green tops, finely sliced
- 500g chicken breast, sliced into bitesize pieces
- 150ml white wine
- 350ml cream
- 3 tbsp Parmesan, finely grated
- 3 tbsp tarragon leaves, shredded
- Sea salt and black pepper
- To serve: pasta or orzo
Melt the butter in a wide pan over a medium heat. Sauté the onions and garlic for two minutes before adding the wine. Leave it to bubble for about five minutes until it reduces slightly, then pour in the cream. Bring almost to the boil, then add the chicken and one tablespoon of the tarragon. Reduce to a simmer and place the lid on. Leave to cook for about 10 minutes until the chicken is cooked through. Stir in the Parmesan and remaining tarragon. Season to taste with salt and pepper. Serve over a bed of fresh pasta or orzo.
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