M. Mottershead
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Chicken with Lemon Mustard and Tarragon sauce



Serves 4

• 1 tbsp olive oil
• 15g butter
• 4 chicken breasts
• 1 red onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 glass white wine (approx 100 ml)
• 250ml chicken or vegetable stock
• 200ml double cream
• 3 dsp Tracklements Organic Lemon Mustard
• large handful fresh tarragon, chopped (approx 20g)

Heat the oil and butter in a heavy based frying pan over a medium-high heat. Add the chicken breasts and sauté for 2 minutes or until golden brown, turn over and sauté for another 2-3 mins until the chicken is golden brown all over. Transfer to a plate.

Gently fry the onion and garlic over a medium heat, in the butter mixture left in the pan, until really soft, about 10 mins.

Add the wine and leave to bubble for a few mins.

Add the stock, bring to the boil and simmer for a minute.

Whisk in the cream, 2 tbsp Tracklements Organic 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.