Serves: 4
Chicken with Lemon Mustard and Tarragon sauce
Directions
Heat the oil and butter in a heavy based frying pan over a medium-high heat. Add the chicken breasts and sauté for 2 minutes or until golden brown, turn over and sauté for another 2-3 mins until the chicken is golden brown all over. Transfer to a plate.
Gently fry the onion and garlic over a medium heat, in the butter mixture left in the pan, until really soft, about 10 mins.
Add the wine and leave to bubble for a few mins.
Add the stock, bring to the boil and simmer for a minute.
Whisk in the cream, 2 tbsp Tracklements Organic Lemon Mustard and half of the fresh tarragon, bring back to the boil and whisk thoroughly.
Return the chicken breasts to the pan, cook for 7-10 mins or until cooked through.
Scatter over the remaining tarragon and season to taste.
Serve the chicken with the sauce and rice and steamed green beans.
Ingredients:
• 1 tbsp olive oil
• 15g butter
• 4 chicken breasts
• 1 red onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 glass white wine (approx 100 ml)
• 250ml chicken or vegetable stock
• 200ml double cream
• 3 dsp Tracklements Organic Lemon Mustard
• large handful fresh tarragon, chopped (approx 20g)
Product Information:
