Ingredients

• 4 chicken breast portions
• 1 bay leaf
• 4 black peppercorns
• 1 small onion, quartered
• 2 tbsp dried tarragon
• 1 oz / 25g butter
• 1 oz / 25g flour
• juice of 1 lemon, juiced
• 2 egg yolks, size 3
• ½ pt / 300ml double cream
•   lemon slices, to garnish
•   fresh tarragon, to garnish

Method

1. Put the chicken portions in a pan and just cover with cold water. Add the bay leaf, peppercorns, onion and tarragon and bring to the boil. Simmer, covered, for about 30 minutes.
2. Draw off heat and let the chicken cool in the liquid.
3. When cool, skim off any fat from the surface of the stock and measure 1 pt/300ml liquid into a jug. Peel off the skin from each chicken portion.
4. Melt the butter in a pan and stir in the flour. Cook for about a minute. Remove from heat and gradually add the chicken stock, stirring all the time until smooth.
5. Return to the heat and stir until thickened. Add the lemon juice.
6. Blend the egg yolks with the cream and stir into the hot sauce. Reheat but don't allow to boil. Remove from heat and cool.
7. Place the chicken on a wire rack and while the sauce is quite thick but still pourable, spoon some over each portion, coating the chicken well.
8. Arrange on a plate with slices of lemon and garnish with sprigs of fresh tarragon. Serve with a green salad and any leftover sauce.

Notes