1. Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 2-3 mins on each side or until golden brown. Transfer to a plate. 2. In the same pan in the remaining butter mixture, gently fry the onion and garlic over a medium heat until really soft, about 10 minutes. 3. Add the wine and simmer for a few minutes Then add the broth, bring to the boil and simmer for a minute before whisking in the cream, lemon juice, mustard and half of the fresh tarragon. 4. Bring back to the boil and whisk thoroughly. 5. Return the chicken breasts to the pan, cook for 7-10 mins or until cooked through. Scatter over the remaining tarragon and season to taste. 6. Serve the chicken with the sauce and rice and steamed green beans. ---------------------------------------------------------------------------
Nutrition
Ingredients
