Chicken with mustard and tarragon sauce
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Juicy chicken with a tarragon-infused creamy pea, mushroom and mustard sauce
Ingredients
Olive oil
2 tsp
Skinless chicken breast
600 g, fat trimmed
Baby carrot
6 individual, (1 bunch), trimmed
Mushrooms
200 g, button
Chicken stock
½ cup(s), (125ml)
Frozen green peas
2½ cup(s), (300g)
Light cream
2 tbs
Dijon mustard
3 tsp
Fresh tarragon
1 tbs, finely chopped
Instructions
1
Heat half the oil in a large frying pan over high heat. Cook the chicken, turning, for 3 minutes or until browned. Transfer to a plate.
2
Heat the remaining oil and cook the carrots and mushrooms, stirring, for 3 minutes or until golden. Add the stock and return the chicken to the pan. Bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until the chicken and carrots are cooked through. Transfer the chicken and carrots to a plate. Add the peas, cream and mustard to the pan. Bring to the boil and cook for 2 minutes. Stir in half of the tarragon.
3
Thickly slice the chicken and serve with the vegetables. Top with the remaining tarragon.
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