About this recipe:A simple, yet a taste-bud-tantalising dish. Chicken breasts are coated in a thick, delicate mustard and tarragon sauce. Serve with potatoes, pasta or rice for a quick, weeknight dinner.
1 tablespoon olive oil
4 skinless, boneless chicken breast fillets
Salt and pepper to taste
125ml double cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 1 teaspoon dried tarragon
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Method Prep:15min › Cook:30min › Ready in:45min
Melt the butter and heat the oil in a frying pan over medium-high heat. Season chicken with salt and pepper and place in the frying pan. Brown on both sides. Reduce heat to medium, cover and continue cooking 15 minutes or until chicken juices run clear. Set aside and keep warm.
Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes or until thickened. Return chicken to frying pan to coat with sauce. Drizzle chicken with remaining sauce to serve.