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Pan Fried Chicken Breasts With Tarragon And Mustard
Ingredients
- 4 x Chicken breasts
- 30 gm Unsalted butter, (1oz)
- A swish of extra virgin olive oil
- 1 x Onion finely minced
- 1 x Clove garlic, finely minced
- 1 piece celeriac, peeled and roughly minced
- 30 ml Chicken stock, (1/2 pint)
- 100 ml White wine, (3 1/2fl ounce)
- 1 1/2 Tbsp. Grainy mustard
- Good handful french tarragon leaves
- Salt and freshly grnd black pepper
- 150 ml Double cream, (1/4 pint)
Directions
- Slash skins of chicken breasts 3 or possibly 4 times across. Mix 1/2 the mustard with a little of the wine & rub into the chicken breasts. Season.
- Heat butter & oil in a warm deep sided pan & when frothy, fry chicken breasts on all sides till golden brown. Remove from pan.
- Fry onion, garlic and celeriac in the same pan till lightly coloured. Add in the rest of mustard & wine & deglaze the pan. Stir in chicken stock and bring to the boil. Add in breasts turning down the heat, and continue cooking in the liquor till done - about 20 min. 5 min before they finish cooking add in cream and tarragon and bubble hard till the cream caramalises and turns the sauce a beautiful golden brown colour. Serve with new potatoes and a green salad.
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