Ingredients:
Serves Four
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 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
Method:
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.
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.
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.
Nutrition Details: 25g Fat. 35g Protein. 2g Carb. Per Serving.
Goes great with green beans, and you may want to serve some low carb cauliflower rice too!
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.
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.
Original idea here
Tarragon is a popular and versatile herb, it has an intense flavour that's a unique mix of sweet aniseed and a mild vanilla. The leaves are narrow, tapering and slightly floppy, growing from a long, slender stem. It's a key herb in French cuisine (it's an essential ingredient in sauce Bernaise), and goes very well with eggs, cheese and poultry.
Hope you may enjoy this dish soon
All the best Jan
Hope you may enjoy this dish soon
All the best Jan
This is one I'll definitely try, it looks delicious.
ReplyDeleteSounds delicious. I haven't tried using creme fraiche heated, will definitely try using it now xx
ReplyDeleteA nice simple recipe.
ReplyDeleteUnfortunately when I went out to the garden for some tarragon I found that a wild rabbit had chewed all the leaves off it. I hope that if I get my hands on that rabbit it will be pre-flavoured and simply need the mustard and creme added.
C.
...chicken is what's for dinner.
ReplyDeleteFantastic recipe, my folder is getting thicker day by day, thanks. Hugs, Valerie
ReplyDeleteHealthy and tasty!:)
ReplyDeletexxBasia
looks fantastic!
ReplyDeleteThis is my kind of recipe, Jan. I must give it a try. Have a lovely evening. ♥
ReplyDeleteLooks terrific!
ReplyDeleteYou have me wondering why I have never grown tarragon, I can't recall tasting it either, must try growing it.xxx
ReplyDeletethis looks good!! i like tarragon but don't cook with it often, it's not called for in most of the recipes i cook!!
ReplyDeleteI love chicken breast, I never tried tarragon though... I am going to have to try it out, the dish sounds yummy xox
ReplyDeleteI definitely want to try using tarragon in some dishes at some point!
ReplyDeleteThis looks so spring fresh that I have to try! I have fresh thyme growing, no tarragon, maybe I'll switch .... Happy week, thank you for these lovely food ideas!
ReplyDeleteThat looks wonderful Jan.
ReplyDeleteMy hubby loves anything with mustard sauce so this will be a good one :)
ReplyDeleteI think I will give this one a miss, the sweet aniseed description of the tarragon just doesn't sound appealing, but then I am just so fussy!
ReplyDeleteLisa x
Delicious!!!
ReplyDelete