tarragon chicken & cherry tomatoes ingredients Š 4 servings 600 g mini chicken fillets 100 cl double cream 1 glass white wine fresh tarragon 250 g cherry tomatoes 100 g pine nuts oregano olive oil salt, pepper · heat some olive oil into a frying pan · place chicken fillets in pan (medium heat) · salt & pepper · lightly brown for 6-8 minute, turning occasionally · chop tarragon, and add to chicken Š stir for another 2 minutes · add white wine, reduce the heat and simmer for 3-4 minutes · in the meantime, chop the tomatoes in halves · add the cream to the chicken, reduce for 2 minutes · keep warm · in a separate pan, stir fry the tomatoes in a little olive oil, with pine nuts and oregano · salt & pepper · this is a quick stir fry: 2-3 minutes max. TO SERVE · spoon tomatoes onto plate · place chicken fillet on top · spoon cream sauce over chicken · add a sprig of fresh tarragon on top · et voilˆ! Wine To go with the tarragon chicken, one must remember: it will be served with the wine that went into the sauce. However, one must never cook with expensive wines. This is therefore not the dish to impress with an exotic choice. You might want to try a white M‰con-villages (Domaine Gaillard soft but with w thyme nose, or even better, a Franois Bourdon which has a honey-stone aroma). Or else, maybe a dry white Claret. In any case, itÕs better to stick with white after the soup, even if the choice for the aubergine was a red wine.