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Butter - 25 gms
Chicken breasts - 4 (skinned and boned)
Plain flour - 2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Dried tarragon - 1/2 tsp
French mustard - 1 tsp
Dry white wine or chicken stock - 115 ml
Double cream - 115 ml


  • Melt the butter in a heavy medium size frying pan over moderately high heat.
  • Add the chicken breasts and brown about 3 minutes on each side.
  • Continue cooking until the chicken is tender. Do not overcook.
  • Transfer the chicken to a wam plate.
  • Add the flour, salt, pepper, tarragon and mustard. Gradually stir in the wine.
  • Cook, stirring and scraping up any brown bits stuck to the pan.
  • Continue to cook until the liquid has reduced by half.
  • Add the cream and cook until the mixture thickens slightly.
  • Return the chicken and any accumulated juices to the pan to reheat.
  • Spoon the sauce over the chicken.
  • Serve with green beans or buttered new potatoes.
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