10 sprigs of fresh tarragon or use 4 tsp dried
4 tbsp sweet paprika
1 cup cream
2 glasses dry white wine (4oz – 125ml) or chicken stock
2 garlic cloves
4 tbsp olive oil
Salt and pepper
Remove the skins if any from chicken breasts. Separate tender loin if any, and then cut chicken breast on an angle into three pieces (medallions). Add the olive oil to a frying pan on high heat. Once the oil begins to warm place the chicken breasts pieces (do two breasts at a time if pan is too small). Season with salt and pepper, and cook until brown. Flip over and brown other side. The chicken doesn’t need to be cooked through for this step, just browned. Deglaze with the white wine (or chicken stock) if using wine, it’s best to flambé but be very cautious. If in doubt, turn heat to low before adding wine otherwise set heat to medium low. Add the garlic, minced or finely chopped and mix into the juices. Add the paprika by sprinkling over the chicken. Drizzle the cream over the chicken and taste for seasoning, adjust accordingly. Reduce for approx 4 minutes on low heat. Strip the leaves off the tarragon stalks (keep two for garnish) and sprinkle over the chicken. Rotate the chicken pieces into the sauce and mix well. Reduce for another 2 minutes. Serve immediately.