first one is chicken breast,
saute one white chopped onion, add chicken to seal, followed by clove of garlic. cook for couple min then add 200ml of servigon blanc, and reduce heat, cook off the alcohol, add a knorr chicken stock pot, 200ml of water and tarragon then cook for 20 mins, reduce and add 50ml double cream.
the rest is just mash, with pepper, salt, cream and olive oil
:)
