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. Sauté 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.