3 tablespoons vegetable oil
6 chicken breast halves without skin
2 shallots, finely chopped
8 oz/250g mushrooms, quartered
1 clove garlic, crushed
2 large tomatoes, peeled, seeded and chopped
½ teaspoon tarragon
½ teaspoon non iodised salt
¼ teaspoon black pepper
½ cup dry white wine
½ cup chicken stock
1 tablespoon cornflour dissolved in 2 tablespoons water

In a large frying pan, heat oil over medium heat. Add chicken and cook, turning until brown all over - about 10 minutes. Remove and set aside. Add shallots to pan drippings. Cook 1 minute to soften. Add mushrooms; cook until lightly browned - about 3 minutes. Add garlic, tomatoes, tarragon, salt, and pepper. Simmer for 5 minutes. Add wine and beef broth. Return chicken to pan, cover and cook over low heat until tender- about 20 minutes. Remove chicken. Stir dissolved cornflour into sauce. Bring to the boil and cook, stirring until thickened - about 1-2 minutes. Return chicken to pan and turn to coat with sauce. Serve with sauté potatoes and green vegetables.