Chicken with lemon mustard and tarragon recipe

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serves: 4
Cost: cheap
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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. Saut√© 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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