Simon Rimmer served up tasty chicken with tarragon sauce and buttered almond rice on Sunday Brunch.
The ingredients are: 4 x chicken supremes, French trimmed (breasts, skin on with wing bone in, Oil to fry, 75g of butter, 1 clove of garlic, 125ml of chicken stock, Half a lemon, 1 thinly sliced shallot, 100ml of white wine, 400ml of cream, A handful of chopped tarragon, 400g of cooked long grain rice, Zest of 1 lemon, 80g of butter and 75g of flaked, toasted almonds.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes