1. Melt the butter in a large frying pan over a medium heat. Season the skin of the chicken breasts and place them, skin side down, in the butter and cook for about 10 minutes until the skin is crispy.
2. Turn the chicken over, lower the heat a little and then cook for a further 10 minutes or until the chicken is cooked through. Use a slotted spoon to transfer the chicken to a plate to rest.
3. Fry the shallots in the pan for one to two minutes and then add the wine and tarragon vinegar and boil to reduce by half. Add the cream and let it bubble away until thickened. Stir through the tarragon and season.
Recipe, Recipes from my Mother for my Daughter by Lisa Faulkner (Simon & Schuster)
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