Creamy Mustard & Tarragon Chicken Recipe #367189
A French inspired dish I found in a back issue of BBC Good Food magazine. The recipe uses reduced fat crème fraîche but if you can't get that just use the full fat variety.
by Sarah_Jayne
35 min | 10 min prep
SERVES 4
- 1 tablespoon sunflower oil
- 4 boneless skinless chicken breasts
- 7 ounces low-fat creme fraiche
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon coarse grain mustard
- 1/4 tablespoon dried tarragon
- Heat oven to 400 degrees.
- Heat the oil in an ovenproof pan.
- Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
- Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything.
- Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets.
- Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling.
- Great with green beans and rice.
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5 stars