Chicken with mustard and tarragon sauce
Skinless chicken breast
600 g, fat trimmed
6 individual, (1 bunch), trimmed
200 g, button
½ cup(s), (125ml)
Frozen green peas
2½ cup(s), (300g)
Extra light cooking cream
1 tbs, finely chopped
- 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.
- 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.
- Thickly slice the chicken and serve with the vegetables. Top with the remaining tarragon.