It is important to use fresh tarragon in this dish: dried tarragon is a poor substitute.
6 chicken breast fillets, skinned
2 celery sticks, trimmed and sliced
200 ml (7 fl oz) dry white wine
30 ml (2 tbsp) chopped fresh tarragon
salt and pepper
300 ml (1/2 pint) lemon mayonnaise
fresh tarragon sprigs, to garnish
1. Put the chicken breasts in a large frying pan. Add the celery, wine, tarragon, salt and pepper. Cover and simmer for 20 – 30 minutes until tender. Leave to cool.
2. When cool, strain the juices into a pan and boil rapidly until reduced to 90 ml (6 tbsp) . Leave to cool.
3. Arrange the chicken on a serving plate. Stir the reduced marinade into the mayonnaise and spoon over the chicken.