Chicken With Lemon, Mustard and Tarragon

Submitted by English_Rose

"Chicken is great at soaking up the flavours in this dish and the mustard gives it an extra punch. Good served with rice and steamed green beans."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1⁄2 ounce butter
• 4 chicken breasts
• 1 red onion, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 1⁄2 cup white wine
• 1 cup chicken broth
• 3⁄4 cup heavy cream
• 3 tablespoons Dijon mustard
• 3 teaspoons lemon juice
• 1 ounce fresh tarragon, chopped
• salt and pepper, to season

directions

1. 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.
2. 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.
3. 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.
4. Bring back to the boil and whisk thoroughly.
5. 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.
6. Serve the chicken with the sauce and rice and steamed green beans.