I would have tried to cook this a long time ago if I had the recipe. I don't know why I haven't asked for it. Unfortunately, when my husband was craving this dish for dinner it was a little too late to call England so I had to make this based on how my hubby remembers it was done.
When we were eating the dish, he suddenly remembered that he forgot to tell me an important ingredient of the dish ---- bacon! How can anyone forget bacon? It's a good thing that when he mentioned that the chicken was stir-fried --- butter and garlic came to mind. So, it still came out good. The next time I made it for sure bacon was added. If you don't fancy bacon you can just leave it out.
A little olive oil (1 tsp or if using a non-stick pan, a little spray on the pan will do)
3 tbsp butter or 3-4 bacon strips, chopped
2 cloves garlic, crushed
1 lb chicken breasts (2 large ones), chopped in bite-size pieces
Salt and pepper
4-6 tbsp fresh tarragon, chopped (we love tarragon so we use a lot of it but it has a strong aniseed-like flavor so adjust to taste!)
1/2 cup roasted cashew nuts (whole or in pieces)
Melt the butter in a little oil in a large skillet or frying pan. If you prefer, use bacon instead. Cook the bacon until it turns brown and renders its fat. Sauté the garlic and let it sizzle for a few seconds (not more than a minute to prevent browning). Once the garlic has flavored the butter/bacon fat and oil, you may opt to remove it from the pan but if you love garlic, let it stay!
Raise the heat to medium high and then add the chicken pieces. Season with salt and pepper.
Stir-fry for about 2-3 minutes or until the chicken has changed its color and is starting to brown a little on its sides.
Stir in the cashew nuts and the tarragon leaves. Cook for another minute or just until chicken is tender.
Garnish with a little more tarragon on top. Serve immediately.
Have it with green veggies on the side. Broccoli perfectly pairs with it.