Medallions of chicken, peas & broad beans in tarragon cream

One of the first dishes I ever cooked was chicken breast with a cream and tarragon sauce. The flavours of tarragon, cream and chicken are just perfect together, especially when combined with the contrasting crunch of fresh peas and broad beans to make a delicious dinner at any time of the year. By cutting the chicken into medallions, it makes the recipe very quick while the chicken still remains tender.