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Heat a saute or large deep frying pan over medium-high heat. Spray with olive oil spray. Season the chicken and cook, skin-side down, for 6 mins or until dark golden. Turn and cook for a further 6 mins. Transfer to a plate.
Wipe the pan clean with paper towel to remove excess oil. Add the mushroom and cook, stirring occasionally, for 5 mins or until just tender. Add the garlic and cook for 2 mins or until aromatic. Add the wine and bring to a simmer. Cook, stirring, for 1-2 mins or until wine reduces by half. Add the stock, cream, lemon rind, lemon juice and tarragon and stir to combine.
Bring to a simmer and return chicken to the pan. Partially cover and cook for 6 mins or until the chicken is cooked through.
Divide chicken and sauce among serving plates. Sprinkle with extra tarragon and serve with baby broccoli and potatoes.
*To make this recipe without alcohol, use extra chicken stock instead of the wine.