Instructions: Place the stock, onion and cinnamon stick in a medium saucepan. Bring to the boil. Add the chicken breasts, cover and simmer for 10-12 minutes or until the chicken is cooked through.

Heat the oil in a non-stick frying pan. Add the mushrooms and fry for 3-4 minutes. Add 4 tbps of the chicken cooking liquor to the frying pan and simmer for 1 minute. Add the chickem, creme fraiche and tarragon to the pan and heat through.

Serve with brown rice or bulgar wheat and plenty of vegetables.

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