GRILLED CHICKEN IN A WHITE WINE TARRAGON SAUCE

Place the chicken breast in a sealable plastic bag. In a bowl mix the olive oil, lemon juice, wine and tarragon. Pour over the chicken and seal the bag Toss to ensure the chicken is well coated. Place in the fridge to marinate for 2 hours.

Preheat the grill to medium high heat.

A half hour prior to cooking time, remove the chicken from the fridge and allow the meat to come to room temperature. Remove the chicken from the marinade and pat it dry. Discard the marinade.

Oil the grill liberally to help avoid sticking. Place the chicken breast side down on the grill. Leave to cook for approximately 10 minutes and flip. Continue to cook for another 5-8 minutes.

Meanwhile, in a saucepan, sweat off the diced shallots for the sauce. Add white wine and bring to a boil. Reduce heat, add tarragon and leave to simmer and reduce for 10-15 minutes. Strain the sauce into a bowl and discard the discoloured tarragon. Add the butter one knob at a time and whisk until it is all incorporated.

Season with salt and pepper and drizzle over finished chicken.

Yield: Serves 6