Preheat oven to 200°C/180°C fan-assisted/gas mark 4. Drizzle a little oil over the chicken breasts and season with salt and pepper.
Heat a non-stick frying pan and cook the chicken breasts for about 3-4 minutes on each side or until browned. Transfer to an ovenproof dish or baking tray and place in the oven for 15 minutes, or until cooked.
Using the same frying pan, add 1 tbsp oil and cook the onions for about 6-8 minutes, without colouring. Add a splash of water to the pan if needed.
Add one third of the butter to the pan, along with the mushrooms. Cook for 2 minutes. Add the wine and reduce by a third. Add the chicken stock and reduce by a third again.
Meanwhile, heat another frying pan with a little oil and cook the lardons until crispy. Throw in the cabbage with a splash of water. Season with a little salt, some pepper and a knob of butter. Remove from the heat and stir through the chestnuts.
Once the mushroom sauce has reduced, add the cream and bring to the boil. Season with salt and pepper and a squeeze of lemon juice. Remove from the heat and whisk in the remaining butter. Finely chop the tarragon and stir through the sauce.
Check the chicken is cooked through. Remove from the oven and slice. Arrange the cabbage mixture on a plate with the chicken on top and spoon over the wild mushroom and tarragon sauce.
Recipe by Jody Spencer
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