METHOD
  
1. Melt the oil and butter and fry saute the chicken, skin side down, for 5 minutes.

2. Lower heat and turn chicken over and cook for another 10 minutes until cooked.

3. Remove chicken to warm plates, pour cream into pan and bring to boil.

4. Add tarragon, check for seasoning, and pour over the breasts.

5. Serve with fresh peas and Jersey Royal potatoes.