Score each chicken breast, season and place in a roasting tray.
Dice the shallots and garlic. In a jug combine 350ml of boiling water with 150ml of wine and one chicken stock cube. Add half of the contents of the jug into the tray with chicken, along with the garlic and half of the diced shallots. Add the rosemary, tarragon and bay leaves. Drizzle extra virgin olive oil over the top, and cover with tin foil.
Bake in the preheated oven for 35 minutes, or until the chicken is no longer pink in the centre.
Five minutes before the chicken is ready to come out, gently fry the remaining shallots in a pan with olive oil.
Once the chicken has finished cooking, pour the broth into the saucepan containing the shallots and bring to the boil. Meanwhile sear each chicken breast on both sides (this is optional.) Once they have finished searing, put them back in the tray, cover with tin foil and leave to rest.
Add the cream, cream cheese and vinegar along with a knob of butter and leave to boil for a few minutes to heat through.
Add the honey and lemon juice, leave to simmer for a few minutes and it is then ready. Serve the chicken breasts with the sauce and vegetables of your choice.
Any remaining sauce will work great in soups, with fish or more chicken.