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Breast of chicken with tarragon and mustard sauce
- Serves
4
- Difficulty
Easy
- Ready in
1 hr 5
Published 1997
French tarragon (as opposed to its coarser cousin, Russian tarragon) has a subtle anise-like flavour, which perfectly complements other gently flavoured foods such as eggs, fish and chicken. The Latin name means ‘little dragon’, from the belief that the herb could cure the bites of venomous creatures.
Ingredients
- oil, for cooking
4 4 100
Method
Preheat the oven to moderate . Heat about 1 tablespoon oil in a roasting tin on the stove top and180°C (350°F/Gas 4) fry the chicken breasts for5 m
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