Mustard and tarragon chicken in a light cream sauce

Name: Mustard and tarragon chicken in a light cream sauce
Total time: 35 min
Cuisine: French
Ingredients: 4 chicken breasts; 150ml double cream; 2 tsp gluten free Dijon mustard; 1 tbsp fresh tarragon, chopped; 1 shallot, finely chopped; 100ml gluten free chicken stock; 1 tbsp olive oil; 15g butter

Pan fried chicken breast in a gentle mustard, tarragon and cream sauce.

Time35 min
LevelEasy
Costabout £2.10 a head

4 servings

Ingredients

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4chicken breasts
150 mldouble cream
2 tspgluten free Dijon mustard
1 tbspfresh tarragonchopped
1shallotfinely chopped
100 mlgluten free chicken stock
1 tbspolive oil
15 gbutter

Method

1
Season the chicken and fry in the oil and butter for 6 minutes each side until golden and cooked through. Lift out and keep warm.
12 min
2
Fry the shallot in the same pan for 3 minutes.
3 min
3
Add the stock and bubble for 3 minutes. Stir in the mustard and cream and simmer for 3 minutes.
6 min
4
Add the tarragon and return the chicken for a minute to warm through.
5
Serve with new potatoes and green beans.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.