Pan-fried chicken breasts with tarragon and mustard

4 servings

Ingredients

Quantity Ingredient
4 Chicken breasts
30 grams Unsalted butter; (1oz)
A swish of olive oil
1 Onion finely chopped
1 Clove garlic; finely chopped
1 Piece celeriac; peeled and roughly
; chopped
30 millilitres Chicken stock; (1/2 pint)
100 millilitres White wine; (3 1/2fl oz)
1½ tablespoon Grainy mustard
Good handful french tarragon leaves
Salt and freshly ground black pepper
150 millilitres Double cream; (1/4 pint)

Directions

Slash skins of chicken breasts 3 or 4 times across. Mix ½ the mustard with a little of the wine & rub into the chicken breasts. Season.

Heat butter & oil in a hot deep sided pan & when frothy, fry chicken breasts on all sides until golden. Remove from pan.

Fry onion, garlic and celeriac in the same pan until lightly coloured. Add the rest of mustard & wine & deglaze the pan. Stir in chicken stock and bring to the boil. Add breasts turning down the heat, and continue cooking in the liquor until done - about 20 minutes. 5 minutes before they finish cooking add cream and tarragon and bubble hard until the cream caramalises and turns the sauce a beautiful golden colour. Serve with new potatoes and a green salad.

Converted by MC_Buster.

Per serving: 593 Calories (kcal); 33g Total Fat; (53% calories from fat); 62g Protein; 4g Carbohydrate; 202mg Cholesterol; 369mg Sodium Food Exchanges: 0 Grain(Starch); 8½ Lean Meat; ½ Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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