Chicken is great at soaking up the flavours in this dish and the English mustard gives it an extra punch
- 1tbsp olive oil
- 15g butter
- 4 chicken breasts
- 1 red onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1 glass white wine (approx 100 ml)
- 250ml chicken or vegetable stock
- 200ml double cream
- 3dsp lemon mustard (if you can't find this in your local supermarket mix a few tsps of lemon juice into regular mustard)
- A large handful fresh tarragon, chopped (approx 20g)
- Salt and pepper to season
Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 2-3 mins on each side or until golden brown. Transfer to a plate.
In the same pan add remaining butter mixture, gently fry the onion and garlic over a medium heat until really soft, about 10 mins.
Add the wine and simmer for a few mins. Then add the stock, bring to the boil and simmer for a minute before
whisking in the cream, 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.