Creamy mustard & tarragon chicken

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Results 21-40

• Caroline

  17 May 2009

  Caroline commented on this recipe

  I made this last night, it was delicious! Everyone loved it!

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• flash

  07 June 2009

  flash rated and commented on this recipe

  

  Very tasty but I followed the instructions and I thought the chicken was a bit chewy. Will do again but reduce the cooking time by a few minutes. Served with roasted new potatoes and green beans, which made it a nice summery Sunday dinner.

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• Ricky

  14 June 2009

  Ricky rated and commented on this recipe

  

  not my favourite

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• HollyWoozle

  19 July 2009

  HollyWoozle rated and commented on this recipe

  

  I have cooked this several times and people always love it. It works out great for me as I am a student - it's easy, not expensive and when served with the rice and green beans it makes a really wholesome meal. I always brown the chicken first like the recipe says.

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• Cath_g

  24 July 2009

  Cath_g rated and commented on this recipe

  

  I thought this was fine but the sauce curdled a bit and the family weren't keen.

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• gritstone

  21 December 2009

  gritstone rated and commented on this recipe

  

  Excellent. For a veggie option use quorn fillets instead of chicken.

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• inspiration

  23 February 2010

  inspiration rated this recipe

  

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• GrahamW

  07 April 2010

  GrahamW rated and commented on this recipe

  

  Just made this for dinner and followed the recipe to the letter but in the oven my sauce went all thick and darker in colour? I think in future i'll reserve some sauce in a small pan and just warm it through and pour it over the cooked chicken - it was still really tasty but just didnt have a nice pourable creamy sauce. Has anyone else found this?

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• yorkshiregirl

  24 May 2010

  yorkshiregirl rated and commented on this recipe

  

  It's delicious

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• Lesley Wilding

  19 June 2010

  Lesley Wilding commented on this recipe

  I have made this a few times and it has been very successful and people have enjoyed it. My only concern is that for 4 people there is not quite enough sauce. I will still continue to make it but increase the sauce.

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• Heidi

  09 August 2010

  Heidi rated and commented on this recipe

  

  I thought it was good, a midweek meal. I used low fat double cream as I had no creme fraiche. Only criticism is that I couldn't taste the tarragon (I used fresh from my garden) as the mustard overpowered it. Still it was tasty. I also added a small amount of water and the sauce quantity was fine. Also I found the cooking time was spot on (it would vary depending on the size of the breasts!!!)

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• Kathy

  14 August 2010

  Kathy commented on this recipe

  Lovely flavours, very easy great for midweek. I used chicken thighs and adjusted cooking time. A big hit with all the family.

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• Helen

  11 December 2010

  Helen rated and commented on this recipe

  

  Yuuuuuuuuuuuuuum, quick and easy and very tasty. I will definitely be making this again.

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• Food

  20 December 2010

  Food rated and commented on this recipe

  

  After browning the chicken, I deglazed the pan with white wine and reduced, before adding the creme fraiche etc. I used chicken thighs but just cooked for 20 mins in the oven with the lid on - didn't follow the advice to cook for another 20 with the lid off. Had lots of sauce and the chicken was perfectly cooked. Served with rice and green beans - absolutely delicious and so simple to make. This will become a firm favourite and a quick supper for a weeknight.

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• karinaya

  10 January 2011

  karinaya rated and commented on this recipe

  

  Love this recipe! added a little honey because i think i may have overdone it on the mustard on tasting. Went down well with everyone :)

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• Niclier

  11 January 2011

  Niclier rated and commented on this recipe

  

  I love this, so easy. I wrapped the chicken in smoked pancetta which worked really well.

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• sonya_l

  09 June 2011

  sonya_l commented on this recipe

  Just cut chickens into chunks, mixed with sauce and put striaght in the oven. Served with roast potatoes, carrots and brocolli - ABSOLUTELY DELICIOUS! Have added this to my favourites list!

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• Jacqueline

  15 July 2011

  Jacqueline commented on this recipe

  I love this recipe, I use it to make chicken pie. I add vegetable stock and white wine to the creme friache mixture and reduce it. Then I put the chicken in a pie dish with any veg that is in the fridge that needs using up and top it with puff pastry cover with beaten egg and back for thirty minutes, delicious.

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• V_in

  28 August 2011

  V_in rated and commented on this recipe

  

  Absolutely gorgeous! I put onion and a bit of garlic in the oil before browning the chicken. I cut the breast in halved or three long pieces. I added also a bunch of filleted almonds to the creme freiche and the mustard (just dijon, I didnt have the other one). I did not use the oven, I just place back the chicken fillets and added a splash of water and left it for 25 mins. DELICIOUS! Excellent recipe.

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• Top Cat

  26 September 2011

  Top Cat commented on this recipe

  I made this in the oven without sealing the meat first. I used Total 0% Greek Yoghurt instead of creme fraiche, and it curdled and went like scrambled egg instead of a sauce....does anyone know why? If I could fix this problem I would make this again because the flavours were good, I just didn't have any sauce!

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Ingredients

• 1 tbsp sunflower oil
• 4 boneless, skinless chicken breasts
• 200ml tub half-fat crème fraîche
• ½ tbsp each Dijon and wholegrain mustard
• ¼ tbsp dried tarragon , or 2 sprigs of fresh if you have it

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Ingredients

• 1 tbsp sunflower oil
• 4 boneless, skinless chicken breasts
• 200ml tub half-fat crème fraîche
• ½ tbsp each Dijon and wholegrain mustard
• ¼ tbsp dried tarragon , or 2 sprigs of fresh if you have it

PER SERVING

367 kcalories, protein 35g, carbohydrate 2g, fat 25 g, saturated fat 14g, fibre 0g, sugar 1g, salt 0.46 g

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