Quick, easy and full-of-flavour. Our midweek chicken recipe is made with white wine, tarragon, dijon mustard and garlic.
Love the combination of chicken and mustard? You should give our honey and mustard baked chicken a go, too.
Ingredients
- 4 chicken breasts, with skin
- 200g mushrooms
- 1 garlic clove, crushed
- 1 onion, sliced
- 3 tbsp dijon mustard
- 1 tbsp fresh tarragon, chopped, plus extra to garnish
- 500ml white wine
- A splash of brandy
- A large splash of double cream (optional)
Method
- In a pan, heat a glug of olive oil. Season the chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside.
- Fry the mushrooms, sliced, in the same pan until golden. Add the garlic and onion then cook until soft. Stir in the mustard and tarragon. Add the white wine and a splash of brandy, then bubble for 2 minutes.
- Add the chicken, skin-side up and simmer, uncovered, for 25 minutes stirring now and then. Stir through the cream then garnish with fresh tarragon.
Nutrition
- 384kcals Calories
- 14.8g (5.7g saturated) Fat
- 38.9g Protein
- 3.9g (3g sugars) Carbs
- 1.2g Fibre
- 1.2g Salt
What’s the perfect wine match?
Our friends at Majestic Wine recommend Krasno Sauvignon Blanc Ribolla. Venture outside the well loved New Zealand Sauvignon Blanc to Slovenia for this elegant, green apple filled wine. Its touch of herbs brings out the fresh tarragon beautifully.
Use promo code DELICIOUS at checkout to get £10 off when you spend £40 or more.
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Reviews
Just cooked this and the sauce is absolutely the best!
Yum yum yum!!!
Hi Janette, you can freeze this recipe. Just don’t add the cream at the end. When you want to use it, defrost thoroughly and reheat until piping hot and then add the cream.
Hi Selina, Yes, there is a splash of double cream added at the end of the recipe though this is optional.
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