Instructions

1. Season the chicken well with salt and pepper. Heat a little oil in a frying pan and brown well on both sides for about 4 minutes a side. Set aside on a clean plate.
2. Gently sauté the shallots in the olive oil until soft.
3. Dissolve the cornflour in the white wine and add to the pan. Bubble up for 2 minutes.
4. Stir in the mustard, chicken stock and cream.
5. Return the chicken to the pan and simmer for 15 minutes.
6. Stir through the tarragon, simmer for 3 minutes and adjust seasoning.