This mustard-tarragon combination is often seen in france and especially with chicken or fish. I have in my press a jar of tarragon mustard but i used ordinary dijon mustard with this recipe. Fresh tarragon is best for the recipe as i dislike the dry version. I even freeze in plastic bags small batches of fresh tarragon as it is the only herbs that will not grow in my garden. Pasta or rice are the best accompaniments to this dish .
*4 chicken breasts
*1 cup of chicken stock
*1/2 cup of creme fraiche
*3 tbsp of dijon mustard
*1 tbsp of fresh tarragon
1.In a hot frying pan drizzle 2 tbsp of olive oil and cook the chicken o both side until cooked. Transfer to a plate.
2.Pour the stock in the hot pan and cook until half has reduced. Add the mustard and reduce for another minute before adding the cream.
3.Cook until the sauce has thickened , then add the tarragon and the chicken. Keep on low heat for 2 minutes and serve.