• 4 chicken breast portions
• salt and freshly milled pepper
• 4–6 sprigs fresh tarragon or 2

Trim chicken portions neatly and season them with salt and pepper. If using fresh tarragon strip the leaves from the stems and chop finely to make about 1 tablespoon chopped tarragon. Using a knife blade, mash the butter and tarragon together on a plate to make a tarragon-flavoured butter.

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