Creamy Chicken with Lemon & Tarragon

1 tbs oil
450g (1lb) boneless, skinless chicken breasts, sliced
Zest and juice of 1 lemon
1 tbs Schwartz Tarragon
100ml (3fl oz) chicken stock
300ml (½ pint) double cream

STEP 1

Heat the oil and fry the chicken for 6-7 minutes, or until browned.



STEP 2

Add the remaining ingredients and bring to the boil. Simmer for 5 minutes.



STEP 3

Serve with boiled rice, steamed carrots and a small side salad.

Serves 4 EASY Prep 5 mins Cook 15 mins