This is one of my favourite meals. It's also really quick and easy to cook.
To speed up cooking I placed the chicken breast between two sheets of clingfilm and bashed it with my rolling pin until it was about half an inch thick. I do enjoying bashing things with a rolling pin. I then put some flour on a plate and coated the chicken with it. Then into a pan of foaming butter it went. When the chicken was nearly cooked through I poured in a good glug of white wine and some tarragon. I let it bubble away for a few minutes until the chicken was properly cooked. I put the chicken on a plate and added another good glug, this time of double cream. I let that bubble too and added some pepper. The best thing about making it for one is that there is always plenty of sauce. A blob of dijon mustard is nice instead of tarragon, or make it with pork steaks and cider, or with beef or lamb and red wine.
Baking and making
bread and granola
Refreshed, replenished and relaxed
and, to be honest, a little bit bored.