Honey mushrooms are small mushrooms packed with flavour. They are available at farmers markets and upmarket grocery stores. Substitute with quartered shiitakes if you can't find them. Serve with the potatoes and skinny green beans or asparagus.

4 chicken breasts, boneless, skin on

1 tablespoon chopped fresh tarragon

Salt and freshly ground pepper

2 tablespoons butter

Sauce:

4 ounces honey mushrooms

2 tablespoons apple cider vinegar

1 teaspoon chopped fresh tarragon

1 cup chicken stock

1/4 cup whipping cream

2 tablespoons chopped chives

Preheat oven to 400 F.

Scatter tarragon over chicken breasts and season with salt and pepper. Heat butter in skillet over medium heat and add breasts, skin side down. Cook for 3 minutes or until skin is brown. Flip over and cook another 2 minutes. Place skillet in oven and bake breasts for 12 to 15 minutes or until juices run clear.

Remove from oven and keep breasts warm.

Discard all but 2 tablespoons fat in skillet. Add mushrooms over high heat and sauté until limp, about 2 minutes. Pour in vinegar and bring to boil. Add tarragon and chicken stock and boil another 2 minutes then add cream and boil until sauce thickens a little. Stir in chives and reseason if needed. Pour sauce over breasts and serve. Serves 4