A delightful chicken dish with a creamy apricot and tarragon sauce, perfect for a comforting dinner.
Heat a drizzle of oil in a large frying pan over medium heat. Add the chicken breasts and cook until golden brown on both sides. Remove and set aside.
Ensure the pan is hot before adding the chicken to achieve a nice sear.
In the same pan, combine the brandy, water, apricot preserves, and chicken bouillon granules. Stir well to mix.
Deglaze the pan with the brandy to incorporate all the flavorful bits from the chicken.
Mix the cornflour with a small amount of water in a bowl to create a slurry. Add this to the sauce and stir until it thickens.
Stir constantly while adding the slurry to avoid lumps.
Stir in the sour cream and tarragon, then return the chicken to the pan. Simmer on low heat for 10-15 minutes until the chicken is cooked through.
Taste the sauce and adjust seasoning if needed before serving.
Serve the chicken with the sauce drizzled over the top. Garnish with a sprig of tarragon for presentation.
Pair with a side of mashed potatoes or steamed vegetables for a complete meal.
