Creamy Tarragon Chicken

Marinade:
· 4 cloves garlic
· 4 tablespoons tarragon (you can use fresh or dried tarragon)
· 1 bunch of chives
· 1 bunch of parsley
· 4 spring onions bulbs
· Zest of 1 lemon
· 3 lemons juiced
· 2 cups of olive oil
· 2 cups of boiled water

Sauce:
· 1 litre chicken stock
· 4 teaspoons Dijon mustard
· 600mls thickened cream
· Salt and pepper
· 4 tablespoons cornflour

Chicken:
· 6 half chicken breasts

Method:


Marinade:
1. Dice the garlic and the spring onion bulbs finely.
2. Add the diced garlic and spring onions in a marinating dish.
3. Chop the chives and parsley and add it to the dish.
4. Add the lemon zest, lemon juice, olive oil and boiled water.
5. Flatten the chicken to make it flat.
6. Mix the ingredients together and add the chicken.
7. Allow the chicken to marinade for 30 min's.
8. Heat some extra virgin olive oil in a pan and fry the chicken till brown on both sides.

Sauce:
1. Take 2 tablespoons of the marinade liquid in the frypan.
2. Put the heat up and add the chicken stock, mustard, salt and pepper to taste.
3. Simmer and add the cream.
4. Take 4 tablespoons of cornflour and mix with enough cold water to make a paste.
5. Add the cornflour and water mix to the sauce.
6. Bring to the boil, then simmer constantly.
7. Once it is thickened, add the chicken to the sauce and serve.