Chicken in a mushroom and tarragon cream sauce

Very nice recipe for a dinner party, easy to do and keep an eye on :)  Can remove all the mushroom parts if wanted and just do tarragon cream sauce.

• 6 large chicken breasts
• 500ml good white wine
• 500ml good chicken stock (Knorr gel stock or fresh stock if possible)
• 2 tblsp fresh tarragon (or dried if no fresh)
• 500ml double cream
• 4 baby leeks, chopped
• 2 cloves garlic
• 250g mushrooms chopped
• 1 tin Campbells condensed mushroom soup
• 2 tsp mustard powder
• salt and pepper

Place the raw chicken breasts in a large saute pan (I bought my brilliant one from a Indian cash and carry near my house) or casserole dish which can go on the hob.  Pour over the chicken the stock and the wine and add the tarragon.  Bring the liquid to the boil, then simmer and cook the chicken for 30-40 mins until well poached.  Remove the chicken with a slotted spoon and set aside on a plate.

Add the double cream to the stock and wine and leave on quite a high simmer to begin to reduce.

In the mean time saute the leeks and mushrooms with the garlic in a frying pan, just to cook them lightly and them add them to the cream sauce.  Mix in the tin of condensed soup and the mustard powder and simmer for 15-20 mins until the sauce is reduced by at least a third.

Add the chicken breasts back into the sauce and gently simmer for 15-20 mins to warm through before serving.  I serve with green veg and duchess potatoes.

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