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Tarragon chicken with mushrooms

Calories per serving 300.

ingredients

serves 2.
2 teaspoons sunflower oil
2 x 150 g (5 1/2 oz) skinless chicken breasts, cut into thin strips
150 g (5 1/2 oz) mushrooms, sliced
2 teaspoons chopped fresh tarragon or 1 teaspoon dried tarragon
3 tablespoons sherry
150 ml (5 fl oz) chicken stock
1 tablespoon cornflour
2 tablespoons half fat creme fraTche
salt and freshly ground black pepper

method

1. Heat the oil in a non stick frying pan and add the chicken strips.

2. Stir fry for 5 minutes until the chicken is sealed on all sides.

3. Add the mushrooms and tarragon and cook for a further 7 minutes.

4. Season to taste, and add the sherry and stock.

5. Bring to the boil, and then cover and simmer for 10 minutes.

6. Mix the cornflour with a little cold water to make a thin paste and stir it into the sauce.

7. Cook, stirring, until the sauce thickens a little.

8. Remove from the heat, stir in the creme fraiche and serve immediately.

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