Creamy Tarragon Chicken

Ingredients: 
2 chicken breasts (flattened to about 1cm depth) 
1 tbsp olive oil
glug of brandy (to de-glaze pan)
5-6 stems of tarragon (just the leaves, discard the stems)
1 small pot of single cream (about 150g)

Method: 
Heat the olive oil in a frying pan
Cook the chicken breast in the frying pan, turning every couple of minutes until cooked through (mine took 8-10 minutes)
Remove the chicken from the pan and keep warm
Add a small glug of brandy to the pan to deglaze, then pour in the cream and allow to warm through on a gentle heat
Stir in the tarragon leaves
Put the chicken breasts on a plate and pour the creamy sauce on the top

Serves 2
I served mine with roasted white and sweet potatoes and asparagus tips