Creamy tarragon chicken

Creamy tarragon chicken

I know I should take off the skin from a chicken breast before I cook it to make it a healthier dish, but I just can’t. Crispy golden skin is a delight in my book, so it stays. My version of this classic dish has a minimal flavouring of mustard and lots of fresh tarragon. I have given a second way to cook this dish if you prefer skinless chicken. If you like a bit more “mustard oomph” double up the quantity.

Creamy tarragon chicken

Ingredients serves 4
Rapeseed oil
4 chicken breasts (I think part boned gives more flavour)
200ml tub half-fat crème fraîche
1⁄2 tbsp Dijon or wholegrain mustard
Half a supermarket pack of fresh tarragon, finely chopped
Creamy tarragon chickenWith crispy skin:
1. Heat oven to 200C/fan 180C/gas 6. Drizzle the chicken breasts with rapeseed oil and season well. Cook for 25 – 30 minutes depending on size and then cover with foil and rest for 5 mins.
2. Add the crème fraîche, mustard and tarragon to a small saucepan, stir to combine and bring up to a simmer.  Pour over the chicken breasts.
Healthier version:
1. Heat oven to 200C/fan 180C/gas 6. Heat tbspn oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
2. Add the crème fraîche, mustard and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven and bake for 20 mins until the chicken is cooked through and sauce bubbling.

Either method, the chicken tastes great served with steamed green beans and rice (I use microwaveable frozen rice, so very quick and easy).