Chicken with tarragon sauce

Pat the chicken dry with paper towels and season both sides generously with salt and pepper.

Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

Place the chicken in the hot skillet and cook for 6-7 minutes on each side until golden brown and cooked through.

Transfer the cooked chicken to a warm plate and set aside.

In the same skillet, add minced shallots and cook for 1 minute until fragrant, stirring occasionally.

Pour in white wine or chicken stock to deglaze the pan, scraping up any browned bits from the bottom.

Stir in fresh tarragon leaves and a splash of cream, then simmer gently until the sauce thickens slightly.

Return the chicken to the skillet and spoon the tarragon sauce over the top, ensuring each piece is coated.

Serve immediately on a warm platter, garnished with additional fresh tarragon if desired.