Photo of Chicken with mustard and tarragon sauce by WW

Chicken with mustard and tarragon sauce

5
2
2
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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)

extra light cooking 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.

Notes

SERVING SUGGESTION: Steamed baby chat potatoes.

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