Heat the oil in a large pan and seal of the chicken, place on a tray and roast in the oven Sauté onions, bacon and Schwartz Garlic puree garlic for 5 minutes. Stir in the broad beans and wine. Reduce the liquid by half.
Add the stock and Schwartz Dijon mustard season and bring to the boil and reduce until you have a sauce consistency. Add the cream and Schwartz premium Tarragon and season and cook for 4 minutes.
To serve, pour sauce on the plate and rest the chicken on the sauce.
