Instructions: Melt the butter in a shallow frying pan and add the chicken and tarragon. Cook over high heat, stirring frequently, until the chicken is slightly coloured on all sides for about 3 minutes.

Pour in the brandy or sherry, cream and yoghurt. Let it simmer for a few minutes to thicken and finish cooking the chicken. Season to taste and add a good squeeze of lemon juice. Taste again, to make sure you have the right balance of flavours.

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