Pernod Chicken

• 4 chicken breasts
• 350 ml white wine
• 350 ml chicken stock
• 150 ml cream
• 2 garlic cloves
• 4 spring onions (chopped)
• 1 stick celery (chopped)
• 2 slices bacon (chopped)
• 2 teaspoons tarragon
• 1 teaspoon thyme
• 1 chili pepper
• 2 teaspoons Pernod
• 2 teaspoons cornflour

1. Place all ingredients except cream and pernod into a casserole dish and cook in the oven at 190 C for about 25 minutes or until chicken is cooked through.
2. Drain liquid through a sieve into a saucepan. Cover chicken to keep warm.
3. Reduce the liquid slightly, then add the cornflour (mixed with a little water) and the pernod.
4. Lower the heat and add the cream - do not boil after adding cream or it might split.
5. Pour sauce over chicken and serve.

chicken breasts, white wine, chicken, cream, garlic, spring onions, celery, bacon, tarragon, thyme, chili pepper, pernod, cornflour

Taken from www.food.com/recipe/pernod-chicken-356447 (may not work)