I had a break from the courgettes one day this week and had green beans instead, which also come out of the garden. I served them with this delicious Chicken with Lemon, Mustard and Tarragon Sauce dish. I love creamy sauces and this was fantastic, so flavoursome and tasty.
I served this with Spinach and Ricotta Gnocchi and Green Beans.
Chicken with Lemon, Mustard and Tarragon Sauce
1 tbsp olive oil
4 chicken breasts
1 onion, finely chopped
2 cloves garlic, finely chopped
1 glass white wine
250ml chicken or vegetable stock
200ml double cream
1/2 lemon, juiced
1 tbsp grainy mustard
large handful fresh tarragon, chopped
salt and pepper
Heat the oil and butter in a heavy based frying pan over a medium high heat. Saute the chicken breasts for 2-3 mins on each side or until golden brown. Transfer to a plate.
In the same pan use the remaining butter mixture to gently fry the onions and garlic over a medium heat until really soft, about 10 mins. Add the wine and simmer for a few minutes. The add the stock, bring to the boil and simmer for a minute before whisking in the cream, lemon, mustard and half of the fresh tarragon. Bring to the boil and whisk thoroughly.
Return the chicken breasts to the pan, cook for 7-10 mins or until cooked through.
Scatter over the remaining tarragon and season to taste. Serve.