Ingredients

• 4 breast of chicken
• 1 tbsp runny honey
• vegetable oil
• salt and black pepper
• 75ml/2½fl oz medium dry white wine
• 150ml/5fl oz chicken stock
• 2 sprigs tarragon
• 150ml/5fl oz double cream
• 2 tbsp chopped tarragon

Directions

• Preheat the oven to 200C/400F/Gas 6.
• In a roasting tin
• brown the chicken breasts in a little oil. Season both sides
• turn skin side up and pour over the honey.
• Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the sauce.
• Pour off any excess fat
• add the wine and bring to the boil
• scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid.
• Add the stock and the sprigs of tarragon
• bring to the boil and reduce by a third.
• Stir in the cream
• bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb.
• Adjust the seasoning and serve spooned over the chicken.