Ingredients
Method
1.Heat half of the oil in large frying pan; cook chicken, turning occasionally, 20 minutes or until cooked through. Remove chicken from pan; cover to keep warm.
2.Heat remaining oil in same pan; cook shallot, garlic and pancetta, stirring, over medium heat until pancetta browns. Add wine; bring to the boil. Reduce heat; simmer, uncovered, about 2 minutes or until mixture reduces by half.
3.Add cream and peas; bring to the boil. Reduce heat; simmer, uncovered, 4 minutes, stirring occasionally. Add tarragon; simmer, uncovered, 2 minutes.
4.Serve chicken drizzled with sauce.
This creamy sauce should be used immediately after cooking. It also goes well with poached eggs, ham steaks or baked ham.
Note
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