Name: Creamy mustard & tarragon chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 1 tbsp sunflower oil; 4 boneless, skinless chicken breasts; 200ml tub half-fat crème fraîche; ½ tbsp each Dijon and wholegrain mustard; ¼ tbsp dried tarragon or 2 sprigs of fresh if you have it

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Creamy mustard & tarragon chicken

Creamy mustard & tarragon chicken

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.5 out of 5.81 ratingsRate

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Make this easy chicken dish with breasts or thighs. Half-fat crème fraîche keeps it light

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Alternatives

Complete the dish

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Simple green beans

A star rating of 5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
4 boneless, skinless chicken breasts
200ml tub half-fat crème fraîche
½ tbsp each Dijon and wholegrain mustard
¼ tbsp dried tarragon

or 2 sprigs of fresh if you have it

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Nutrition: per serving

kcal367
fat25g
saturates14g
carbs2g
sugars1g
fibre0g
protein35g
salt0.46g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. 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.
step 2

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.

RECIPE TIPS

TIP

If you want to use chicken thighs instead of breasts, cover the pan, bake for 20 mins, then uncover the pan and bake for 20 mins more.

Recipe from Good Food magazine, April 2009

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A star rating of 4.5 out of 5.81 ratings

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