About this recipe:This quick and easy dish is perfect any day of the week. Seasoned chicken breasts are simmered in a creamy mustard and tarragon sauce. Serve with potatoes, rice or pasta.
40g plain flour
salt and pepper to taste
1 tablespoon olive oil
4 (145g) skinless, boneless chicken breast fillets
4 tablespoons finely chopped red onion
125ml low salt chicken stock
125ml dry white wine
1 tablespoon Dijon mustard
2 tablespoons soured cream
1 tablespoon chopped fresh tarragon
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Method Prep:10min › Cook:20min › Ready in:30min
Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large frying pan over medium-high heat. Season the chicken with salt and pepper and dredge each in flour.
Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Remove chicken from frying pan and tent with foil.
Reduce heat to medium. Stir the red onion into the oil and butter that remains in the frying pan. Cook until softened, 2 to 3 minutes. Pour the chicken stock into the pan and simmer while scraping any brown bits off the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a simmer. Cook the sauce until reduced by half, about 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the centre, 3 to 4 minutes. Transfer chicken to a warmed plate.
Whisk the mustard and soured cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.