Ingredients

• small bunch baby carrots
• cleaned and tops trimmed
• knob of butter
• sprig fresh tarragon
• 1 chicken breast
• salt and freshly ground black pepper
• 1 tbsp vegetable oil
• 85ml/3fl oz white wine
• ½ shallot
• finely chopped
• 284ml/10fl oz double cream
• sprig fresh tarragon
• salt and freshly ground black pepper
• 55g/2oz Reblochon cheese
• crumbled

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Bring a pan of water to the boil. Place the carrots into the pan and cook for 5-10 minutes
• or until tender. Drain the carrots
• add butter and tarragon and stir.
• For the chicken
• season your chicken with salt and freshly ground pepper. Heat the butter and oil in an ovenproof pan and fry the chicken skin-side down for three minutes
• then turn the chicken over and transfer to the oven to roast for 10 minutes
• or until completely cooked through.
• To make the sauce
• bring the wine and shallot up to the boil in a clean saucepan
• then simmer until reduced by half for five minutes.
• Add the cream to the sauce and simmer to thicken. Gently stir the sauce
• adding the tarragon
• and season
• to taste
• with salt and freshly ground black pepper.
• Crumble the Reblochon cheese onto the sauce and stir though until melted.
• To serve
• place the carrots onto a plate. Place the chicken on top
• drizzle over the sauce and garnish with a sprig of tarragon.