Tarragon chicken in a creamy lactose free sauce
Golden chicken breasts in a silky tarragon and mustard sauce made with lactose free cream.
- Time35 min
- LevelEasy
- Costabout £2.10 a head
Ingredients
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Method
- 1
Boil the potatoes for 15 minutes and add the beans for the last 4 minutes. Drain.
15 min - 2
Season the chicken with the salt and pepper. Fry in the oil for 6 minutes each side until golden and cooked through, then lift onto a plate.
12 min - 3
Stir the flour into the pan juices for 30 seconds. Pour in the stock, scraping up the golden bits, and simmer for 3 minutes.
3 min - 4
Stir in the cream, mustard, tarragon and lemon juice and simmer for 2 minutes until it coats a spoon.
2 min - 5
Return the chicken to the sauce for 1 minute and serve with the potatoes and 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.