Ingredients

• 1 tbsp vegetable oil
• 50g/1¾oz butter
• 4 chicken breasts
• boneless and skinless
• cut into chunks
• 2 shallots
• finely sliced
• 125g/4½ oz pearl onions
• 125g/4½ oz baby button mushrooms
• 200ml/7fl oz white wine
• 300ml/10fl oz chicken stock
• 150ml/5fl oz double cream
• 2 free-range egg yolks
• salt and freshly ground black pepper
• 4 tbsp tarragon
• finely chopped
• 4 large chipping potatoes
• peeled and cut into fine chips
• vegetable oil
• for deep frying
• sea salt
• to taste

Directions

• For the chicken
• heat a frying pan until medium-hot. Add the oil
• half the butter and the chicken and fry until golden-brown and nearly cooked through (approximately 3-4 minutes).
• Remove the chicken from the pan and set aside. Add the shallots to the pan and gently fry for 2-3 minutes until translucent. Increase the heat and add the pearl onions and mushrooms. Cook for 2-3 minutes until golden-brown.
• Add the white wine and cook until reduced in volume by half
• then add the stock and bring to the boil.
• Cook for a couple of minutes
• then add the chicken and return to the boil. Cook for two more minutes until the chicken is cooked through.
• In a bowl
• whisk the cream and egg yolks together. Add to the pan and stir through. Remove from the heat and season to taste with salt and freshly ground black pepper.
• Finally
• stir the tarragon through the sauce and keep warm until ready to serve.
• For skinny fries
• heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Don't leave unattended).
• Add the chips and fry for 4-5 minutes until golden-brown and cooked through.
• Drain on kitchen paper then sprinkle with sea salt.
• To serve
• spoon the chicken onto the plate then pile the fries alongside.