Butter and Sour Cream Tarragon Chicken

Ingredients:

2 chicken breasts (equivalent weight of mini fillet chicken breasts are ideal for this)

2 cloves of garlic

2 medium white onions

300ml Soured cream

Olive Oil

Salted butter

Fresh or dried tarragon, doesn't make much difference here

Black pepper

Rice (1 cup for two people).

Serves: 2

Method:

1. Peel and slice the onions thinly and put them into a thick bottomed pan.

2. Add two tablespoons of olive oil and 100g of butter.

3. Put on a medium heat and cook the onions until slight browned.

4. Finely chop and add the garlic to the pan. Cook out the garlic for two minutes.

5. Takes the onions and garlic out, leaving as much of the oil as you can.

6. Put in the chicken and cook without stirring until browned, then flip and repeat.

7. Once browned on both sides, return the onions to the pan and add in two good teaspoons of chopped tarragon leaves.

8. Heat for a minute or so and then add the soured cream.

9. Season with black pepper and salt to taste.

10. Turn the heat down to low and simmer for twenty minutes.

11. Prepare the rice as per the instructions on the package.

12. Serve the rice with the chicken on top and a generous portion of the sour cream sauce.