1. Heat the vegetable oil in a large frying pan. 2. Add the chicken breasts and brown on both sides. 3. Add the shallots, chicken stock and vinegar. 4. Cover and simmer on low heat until the chicken is no longer pink inside, about 30 minutes. 5. Remove the chicken from the pan and keep warm. 6. Blend together the cream and cornstarch; stir into the cooking liquid in the frying pan. 7. Cook until thickened, stirring the sauce to keep it smooth. 8. Stir in the mustard, tarragon, salt and pepper. 9. Arrange the chicken on a serving platter and pour the sauce over it. ---------------------------------------------------------------------------
Nutrition
Ingredients
