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.
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INGREDIENTS
Nutrition- 1tablespoon sunflower oil
- 7ounces low-fat creme fraiche
- 1⁄2tablespoon Dijon mustard
- 1⁄2tablespoon coarse grain mustard
- 1⁄4tablespoon dried tarragon
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DIRECTIONS
- Heat oven to 400 degrees.
- Heat the oil in an ovenproof pan.
- Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
- Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything.
- Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets.
- Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling.
- Great with green beans and rice.
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