Name: Pan-Fried Chicken Breasts with Tarragon And Mustard
Ingredients: 4 Chicken breasts; 30 g Unsalted butter; (1oz); A swish of olive oil; 1 Onion finely chopped; 1 Clove garlic; finely chopped; 1 Piece celeriac; peeled and roughly; ; chopped; 30 ml Chicken stock; (1/2 pint); 100 ml White wine; (3 1/2fl oz); 1 1/2 tb Grainy mustard; Good handful french tarragon leaves; Salt and freshly ground black pepper; 150 ml Double cream; (1/4 pint)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	French	Tessa’s, Tastebuds	4	servings

INGREDIENTS

4		Chicken breasts
30	g	Unsalted butter; (1oz)
		A swish of olive oil
1		Onion finely chopped
1		Clove garlic; finely chopped
1		Piece celeriac; peeled and roughly
		; chopped
30	ml	Chicken stock; (1/2 pint)
100	ml	White wine; (3 1/2fl oz)
1 1/2	tb	Grainy mustard
		Good handful french tarragon leaves
		Salt and freshly ground black pepper
150	ml	Double cream; (1/4 pint)

INSTRUCTIONS

Slash skins of chicken breasts 3 or 4 times across. Mix 1/2 the mustard
with a little of the wine & rub into the chicken breasts. Season.
Heat butter & oil in a hot deep sided pan & when frothy, fry chicken
breasts on all sides until golden. Remove from pan.
Fry onion, garlic and celeriac in the same pan until lightly coloured. Add
the rest of mustard & wine & deglaze the pan. Stir in chicken stock and
bring to the boil. Add breasts turning down the heat, and continue cooking
in the liquor until done - about 20 minutes. 5 minutes before they finish
cooking add cream and tarragon and bubble hard until the cream caramalises
and turns the sauce a beautiful golden colour. Serve with new potatoes and
a green salad.
Converted by MC_Buster.
Per serving: 593 Calories (kcal); 33g Total Fat; (53% calories from fat);
62g Protein; 4g Carbohydrate; 202mg Cholesterol; 369mg Sodium Food
Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
1 1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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