Pre heat the oven to 200c.

Fry the chicken in butter, season and roast until golden in the oven for 20 minutes.

Put the chicken onto a serving platter to rest. Put the butter, shallot and garlic into a pan, cook gently for 2 minutes, add the madeira, wine, cream and stock to the pan and gently simmer for 5 minutes. In a separate pan fry the mushrooms in the remaining butter, add to the sauce with the tarragon and spoon over the chicken.

Serve with hot French beans and poached eggs.