Tarragon Chicken.

Ingredients (serves 2)
2 Chicken Breasts
1 tablespoon of Dry Tarragon
Beer can (any lager, Heineken, Budweiser, etc)
1 cube of chicken bouillon 
Heavy cream
Minced garlic
1 teaspoon of flour or cornstarch
S & P


Directions
1. Preheat oven at 350. In an 8x8 pyrex combine beer, chicken bouillon, tarragon, minced garlic and S&P. Whisk to combine, then add the chicken breasts. Cook in the oven for 30-35 min (depends on the size of the breasts.)
At this stage, your pirex should look like this:

2. Set breasts aside after cooking, transfer the remaining broth into a small pot. Dissolve one teaspoon of cornstarch in half a cup of heavy cream (this will help to thicken the sauce). Add that mix and another half a cup of cream into the pot. Let it come to a boil and simmer for about 6-8 minutes until desired consistency (if you like your sauce thicker, you can add a little more cornstarch but dissolve it first, otherwise you will get lumps). Adjust S&P.


3. Transfer the breasts back to the sauce, coat them, and serve with sweet pea rice or your choice of side.


4. Enjoy!