Seared chicken breast in a mouth-watering french mustard and crème fraîche sauce with finely chopped shallots, fresh thyme, and fragrant tarragon, finished with plenty of tangy lemon juice.

This comforting dish is best served with fresh rocket leaves and warm, crusty bread to mop up the sauce — or a side of buttery potato mash.

Yields4 ServingsServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)

Prep Time10 minsCook Time25 minsTotal Time35 mins

 4 boneless, skinless chicken breast

 salt & pepper

 2 tbsp olive oil

 1 tbsp butter

 2 medium shallots, finely chopped

 1 garlic cloves, finely chopped

 ½ cup dry white wine(e.g. Sauvignon Blanc, Chardonnay, or dry vermouth)

 1 cup chicken stock

 2 tbsp Dijon mustard

 1 tbsp whole grain mustard

 ½ coup crème fraîche

 1 tbsp fresh tarragon, chopped

 1 tsp fresh thyme

 lemon wedges to serve

 crusty bread & rocket leaves or potato mash to serve

1

1. Season the chicken breasts generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.

1. Lower the heat to medium. Add the butter and shallots to the pan and sauté for 2–3 minutes until softened. Stir in the thyme and tarragon.

2. Pour in the wine to deglaze the pan and simmer for 2–3 minutes until reduced by half, scraping up the browned bits from the pan. 

3. Stir in the chicken stock and mustards. Simmer for 5 minutes to reduce the sauce slightly and to flavour.

4. Lower the heat and whisk in the crème fraîche. Return the chicken breasts to the pan and simmer for 8–10 minutes, until the chicken is cooked through and the sauce is glossy.

5. Squeeze some lemon juice over the sauce and serve immediately with fresh rocket, extra lemon wedges leaves and warm, crusty bread— or with buttery potato mash.