Creamy Mustard & Tarragon Chicken

A French inspired dish I found in a back issue of BBC Good Food magazine. The recipe uses reduced fat crème fraîche but if you can't get that just use the full fat variety.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon  sunflower oil
• 4  boneless skinless chicken breasts
• 7  ounces low-fat creme fraiche
• 1⁄2 tablespoon Dijon mustard
• 1⁄2 tablespoon coarse grain mustard
• 1⁄4 tablespoon dried tarragon

Directions

1. Heat oven to 400 degrees.
2. Heat the oil in an ovenproof pan.
3. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
4. Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything.
5. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets.
6. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling.
7. Great with green beans and rice.