Chicken Diablo - cooking recipe

Ingredients

1 tbsp vegetable oil
4 None chicken breast fillets
1/2 cup dry white wine
2 tbsp red wine vinegar
1 tsp white peppercorns, crushed
3 None spring onions, thinly sliced
1 sprig fresh thyme
1 None dried bay leaf
2 sprigs fresh tarragon
1 cup chicken stock
3 1/2 tbsp cold butter, chopped

Preparation

In a large frying pan, heat oil over medium-high heat. Cook chicken until browned on both sides and cooked through. Remove from pan and cover to keep warm.
Deglaze pan with wine. Stir until mixture reduces by 1/2 then add vinegar, peppercorns, spring onions and herbs. Bring to a boil then reduce heat and simmer for 3 mins, or until liquid has almost evaporated. Add stock and 1 cup water. Return to a boil then reduce heat and simmer for 10 mins, or until sauce has reduced to about 1/3 cup. Whisk in butter, piece by piece then strain into a small serving vessel.
Serve chicken with gravy.