Ingredients

Instructions

  1. In a large fry pan heat some oil, add chicken and brown well on both sides. Remove and set to one side.
  2. In the same pan add water, brandy, jam, stock and mustard stir to combine, mix a little water with the cornflour and add to sauce, stir until mixture thickens.
  3. Add sour cream, return chicken to pan cook for about 10-15 Min's over a low heat to cook chicken through, stir in tarragon. Remove chicken and slice thickly.
  4. To Serve: I served mine over celeriac mash drizzled with sauce and garnished with half an apricot.