Chicken With Lemon, Mustard and Tarragon

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 in the remaining butter mixture, gently fry the onion and garlic over a medium heat until really soft, about 10 minutes.
  • Add the wine and simmer for a few minutes Then add the broth, bring to the boil and simmer for a minute before whisking in the cream, lemon juice, 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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