Title: Pan-Fried Chicken Breasts with Tarragon And Mustard
Categories: Tessa's, Tastebuds
Yield: 4 servings

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)

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.