Chicken with lemon mustard and tarragon recipe

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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.

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(88 ratings)
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