Chicken in Creamy Tarragon Sauce
Nutrition per serving
| Calories | 396 kcal |
| Protein | 28.3 g |
| Carbs | 5.2 g |
| Fats | 29.1 g |
| Saturated Fat | 11.9 g |
| Monounsaturated Fat | 10.9 g |
| Polyunsaturated Fat | 4.3 g |
| Sugars | 1.6 g |
| Fiber | 1.4 g |
| Sodium | 300 mg |
Ingredients
| Chicken Breast (with skin) | |
| Salt | |
| Black Pepper | |
| Dijon Mustard (Whole Grain) | |
| Tarragon leaves, fresh | |
| Broccoli | |
| Canola Oil | |
| Double Cream | |
| Butter (unsalted) |
1. Chop tarragon
2. To make the chicken, heat oil and butter in a frying pan over medium heat. Add the chicken and cook for a few minutes each side until golden brown. Reduce heat to medium, cover pan and continue to cook the chicken for about 5 minutes each side until just cooked through. Remove to a serving plate and keep warm with foil.
3. Add cream to the same pan, with the mustard and tarragon and cook over medium heat for about 2-3 minutes until slightly thickened. Stir constantly and season with a pinch of salt and pepper to taste.
4. Steam the broccoli in a small amount of water (1/2-inch of water) for 5-6 minutes until tender but crisp.
5. Spoon the sauce over the chicken and serve with the broccoli on the side.