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For tarragon butter, place all ingredients in a
bowl, season and mix well.
Form into a log and enclose tightly in plastic
wrap. Freeze for 10 minutes or until firm.
Place a large frypan over medium-high heat. Once
hot, add oil.
Season chicken, then place in the pan, skin-side
down. Cover with
foil and place a heavy pan on top. Cook for 10
minutes, then remove the pan and foil. Turn
chicken and cook for 2-3 minutes until cooked
through. Rest, covered with foil, while you
prepare peas.
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