If you want to use chicken thighs
instead of breasts, cover the pan, bake
for 20 mins, then uncover the pan and
bake for 20 mins more.
Heat oven to 200C/fan 180C/gas 6.
Heat the oil in an ovenproof pan. Season
the chicken breasts, then brown for
1 min on each side. Remove from the
pan, then set aside.
Add the crème fraîche, mustards and
tarragon to the pan, stirring to combine
everything. Bring to a simmer, then return
the chicken to the pan, spooning some
of the sauce over the fillets. Lift into the
oven, then bake for 20 mins until the
chicken is cooked through and sauce
bubbling. Great with green beans and rice.