Chicken with a Tarragon Cream Sauce and Mushroom Rice

cook 20 mins
  • 250 g (8 oz) easy-cook rice
  • 25 g (1 oz) butter
  • 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
  • pepper
  • 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.
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