Start by pounding the thickest part of the chicken breast to reduce the thickness. This will prevent dryness as it will reduce the cook time.

• To a large stainless steel pan, add 1 tbsp of rapeseed oil and preheat the pan over a high heat. Once hot, add the chicken breast and season with salt and pepper. Leave to sear/cook for 4-5 minutes on one-side, or until you can flip the chicken without it sticking.
• Meanwhile, in a separate pan fry the courgettes with a decent pinch of salt and pepper and 1 tbsp of rapeseed oil. Fry, stirring occasionally for around 8 minutes.
• Rotate the chicken pieces and cook for 2 more minutes. Set aside (the chicken won’t be fully cooked yet). Deglaze the pan with a splash of stock and reduce the heat to medium/low. Add the onion with a pinch of salt and pepper.
• After 4 minutes of frying, add the garlic. Fry for a couple of minutes, then add the cream and tarragon. Once the cream is heated through, slowly pour the stock into the pan whilst stirring continuously.
• Add the cornflour slurry and white wine vinegar into the pan and stir. Then add the seared chicken breast back into the pan and cook over a low/medium heat for 5 more minutes, or until the breast is fully cooked.
• Remove from the heat and top with fresh basil to serve. Serve with a side of sauteed courgette and enjoy!