Recipe: Chicken Breasts With Tarragon

This quick and thrifty dish can be made in less than 20 minutes. If you don't have tarragon on hand try 2 tablespoons freshly chopped chervil or 1 tablespoon freshly chopped marjoram.

Serves 4

30g butter
4 chicken breast portions, skinned and boned
2 teaspoons flour
1/2 teaspoon salt
1 teaspoon fresh tarragon, finely chopped
1 teaspoon Dijon mustard
1/2 cup dry white wine or chicken stock
1/2 cup cream

1. Melt the butter in frying pan over medium-high heat.

2. Add the chicken breasts and brown on both sides. About 3 minutes on each side. Do not overcook. Transfer the chicken breasts to a warm plate.

3. Add the flour, salt, tarragon and mustard. Gradually stir in the wine.

4. Cook, stirring, until the liquid has boiled down by about half. Add the cream and cook until the mixture thickens slightly.

5. Return the breasts and any accumulated juices to the pan to reheat. Spoon the sauce over the breasts.

6. Serve with green beans or buttered new potatoes.