4 chicken breasts, each about (150 g (5 oz), cut diagonally into 6 slices
1 teaspoon Dijon mustard
2 tablespoons tarragon wine vinegar or white wine vinegar
400 ml (14 fl oz) crème fraîche
4 tablespoons chopped tarragon
4 tablespoons olive oil
300 g (10 oz) chestnut mushrooms sliced
1 tablespoon wholegrain mustard
Cook the rice in a large saucepan of lightly salted boiling water for 15 minutes or until tender. Drain and set aside.
Heat the butter in a large, heavy-based frying pan and cook the chicken slices over a high heat for 10 minutes or until golden. Add the Dijon mustard and stir. Add the wine vinegar and stir again, cooking for a few seconds until the vinegar burns off. Pour in the crème fraîche and chopped tarragon, reduce the heat and stir well for 2 minutes until piping hot but not boiling. Season generously with pepper and set aside.
Meanwhile, heat the oil in a large, heavy-based frying pan and cook the sliced mushrooms over a high heat for 5 minutes or until golden and cooked. Add the drained rice and wholegrain mustard and stir-fry together for 2 minutes until piping hot. Serve the rice spooned on to warmed serving plates with the chicken spooned over.