Chicken with Tarragon Cream Sauce

You will need:
2 skinless chicken breast fillets
10 rashers of smoked streaky bacon
a little olive oil
freshly ground black pepper

For the sauce:
90ml medium dry white wine
150ml chicken stock - made from half of a Knorr stock cube
2 sprigs of fresh tarragon
180ml double cream
an handfull of fresh tarragon - leaves only and chopped

How to do it:

Preheat the oven to 200C/400F/Gas 6
Season each chicken fillet with pepper and wrap each fillet with half the bacon.  No need to use salt as the bacon is salty.
Make sure the bacon wraps right the way round - it will probably over lap on the underside, which is a good thing, it will help hold it together.
In a small frying pan, heat a tiny bit of olive oil - get it nice and hot and carefully place each breast in nice side down and cook for a few minutes to brown the bacon.
Now, carefully turn each piece to brown the other side. 
Don't bother to wash the pan - you will need it for the sauce.

Get a small roasting tin and preheat it in the oven. Put the chicken in, nice side up.
Roast until it's nicely cooked through - about 30 to 35 minutes.
While that's happening, you can make the sauce.
In the same pan you browned the chicken, add the wine and bring to the boil, scraping to make sure you include any of the juices
from the chicken. Reduce until you're left with what amount to a couple of tablespoons of lovely flavoured liquid.
Now, add the stock and the sprigs of tarragon bring to the boil and reduce by a third.

Stir in the cream, bring to the boil and allow to reduce a little.  When that's happened, remove the sprig of tarragon and
throw in the chopped tarragon and a good amount of black pepper.  Stir, have a taste and add adjust the seasoning.
Serve poured over the chicken.