Instructions: In a large heavy frying pan fry the onion in the butter until transparent.

Then add the chicken pieces and stir well.

Next add the mushrooms and gherkins stir and cook for a further 5 minutes. Then add the tarragon sugar and a good seasoning of salt and freshly milled black pepper.

Pour in the stock and finally the sherry.

Then let it bubble and simmer for a couple of minutes turn the heat to very low and lastly stir in the soured cream to just heat through without boiling. This can be served with brown rice and a mixed salad with a good vinaigrette dressing.

Serves 2

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