Ingredients

• Chicken breast - thin is good
• Single cream
• Tarragon
• Garlic - 3/4 cloves
• Asparagus
• Sweet Potatoes
• White wine

Method

Heat oven to 450F/230C

Peel and slice sweet potatoes into wedges. Season, cover in oil, and place in a baking dish. Place into oven for 30-40 minutes until soft inside and edges starting to crisp.

Peel garlic but leave whole. Heat some oil in a frying pan and add garlic and chicken breasts (leave whole). Season them in the pan. Cook until the chicken is done, and the garlic is mushy.

Boil/steam asparagus stems in water.

When all ready to go, take chicken and garlic out of pan, and add white wine (or the smallest splash of vinegar!) to get the flavour off the pan. Then, add cream and tarragon and very slowly heat, stiring to keep the cream from curdling. When the sauce tastes all tarragon-y, pour over plated chicken. Serve!