Lemon Mustard Tarragon Chicken

• 1 tablespoon olive oil
• 1/2 ounce butter
• 4 chicken breasts
• 1 red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup mascato wine
• 1 cup chicken broth
• 3/4 cup heavy cream
• 3 tablespoons Dijon mustard
• 3 teaspoons lemon juice (fresh squeezed is what I use)
• 1 ounce fresh tarragon, chopped
• salt and pepper, to season

1. Heat the oil and butter in a heavy based frying pan over a medium-high heat. Saute the chicken breasts for 3-5 mins on each side or until golden brown. Transfer to a plate.
2. In the same pan. in the same oil, butter mixture, gently fry the onion and garlic over medium heat until really soft, about 10 minutes.
3. Add the wine and simmer for a few minutes. Then add the broth, bring to boil and simmer for a minute before whisking in the cream, lemon juice, mustard and half of the tarragon.
4. Bring back to boil and whisk thoroughly.
5. Return the chicken to the pan cook for 7-10 mins or cooked through.
6. Scatter the remaining tarragon and season to taste with salt and pepper.

olive oil, butter, chicken breasts, red onion, garlic, mascato wine, chicken broth, heavy cream, mustard, lemon juice, fresh tarragon, salt

Taken from www.food.com/recipe/lemon-mustard-tarragon-chicken-516263 (may not work)