Chicken Casserole with a light tarragon sauce
RECIPE SERVES 2
30 ml of sherry vinegar
4 shallots peeled and left whole
1 clove of garlic peeled and cut in half
1/4 tablespoon of olive oil
1 tablespoon of fresh tarragon
1/4 tablespoon of low calorie creme fraiche
Lightly fry shallots in the olive oil then add the garlic cloves to colour slightly. Turn the heat down and scatter some tarragon leaves and then pour in the sherry vinegar. Let it simmer slowly and reduce, then simply whisk in the creme fresh, taste and season. Stir the completed sauce into the CHICKEN CASSEROLE and serve with freshly shelled peas.
