Chicken with tarragon

Ingredients:

• 2 tsp garlic oil
• 2 green onions, thinly sliced
• 0.5 tsp freeze-dried tarragon
• 2 skinless and boneless chicken breast fillets
• 1/3 cup vermouth or white wine
• 0.5 tsp salt
• 0.5 cups heavy cream
• 2 tsp chopped fresh tarragon

Preparation:

1. Heat the garlic oil in a skillet or casserole dish with a lid that will fit the chicken breasts snugly. Add the green onions, stir, then sprinkle with freeze-dried tarragon, stir again, and cook the chicken breasts in the garlic oil for another minute, stirring occasionally.
2. Place the chicken breasts in the pan, curved side down, and cook for 5 minutes, being careful not to burn the green onions. If they start to burn, scrape them out of the pan and add them to the chicken breasts.
3. Turn the breasts over and add vermouth (or white wine). Let the vermouth evaporate, then add salt.
4. Cover, reduce heat, and simmer for 10 minutes. Check for doneness by making a small cut in the thickest part of the breast and checking that the juices run clear. If not, simmer for a few more minutes and check again.
5. Transfer the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then add the fresh tarragon, stir again, and sprinkle with white pepper.
6. Pour the sauce over the chicken breasts and sprinkle with tarragon before serving.