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1/4 cup Butter
1 Tablespoon Virgin Olive Oil
6 skinless Chicken Breast halves, on the bone
1 head Garlic, broken into cloves
1 1/2 cups medium-dry Sherry
2 Tablespoons Sherry Wine Vinegar
Salt and freshly ground Black Pepper
1/2 cup Heavy Cream
Fresh Tarragon Leaves (to garnish)
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Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes. Add the sherry and vinegar, and salt and pepper to taste. Cover and simmer gently for 20 minutes or until the chicken is tender. Transfer the chicken to a plate. Strain the cooking liquid, pressing the garlic flesh through the strainer. Return the liquid to the pan, add the cream, and bring to a boil, stirring. Boil for 5 minutes or until the sauce is reduced to a coaitng consistency. Return the chicken to the pan with the juices that have collected on the plate. Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated. Taste for seasoning, adjust if necessary. Serve hot, garnished with tarragon leaves.
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