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 Robust Wholegrain Mustard, lemon juice 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.
- 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 Robust Wholegrain Mustard
- 1 tbsp Lemon Juice
- large handful fresh tarragon, chopped (approx 20g)