1 tbsp oil
4 boneless, skinless chicken breasts
200ml tub (half-fat) crème fraîche
½ tbsp each Dijon and wholegrain mustard
¼ tbsp dried tarragon or two sprigs of fresh if you have it
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.
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.
Hope you may enjoy this dish soon
All the best Jan