Preheat the oven to 180˚C

Cut the chicken breast in half to butterfly them then again divide to have 8 flat chicken pieces. Season the chicken breasts with salt and pepper.

In an oven proof sauté pan, over a medium heat, drizzle some oil and sear the chicken breast skin side down for 2-4 minutes or until the skin has browned. Turn the chicken breast skin side up, and cook for a further 3-4 minutes or until cooked through.

Then, drop the heat to medium-low and add the butter.

Add the shallots and mushrooms and gently toss for 2 minutes or until the mushrooms are tender.

Add the flour and stir with a wooden spoon for 1 minutes or until browned.

Carefully pour the brandy over the mushroom and flambe until the flame dies down.

Deglaze with the wine, stirring to remove any lumps then add the stock, tomato puree, tomatoes, and parsley.

Increase the heat to medium and bring to the boil, stirring constantly.

Reduce the heat to low and simmer, stirring, for 3-5 minutes or until the sauce thickens slightly and coats the back of a spoon. Taste and season with salt and pepper.

Remove from the heat and finally add the tarragon, broadbeans and stir in 20g butter at the last minute to finish the sauce if desired.

Serve with buttery mash potato or other vegetable sides.