Chicken Fillets With Tarragon Cream


6 Breast Chicken Fillets

90 Grams (3 oz) Butter

2 Spring Onions

1/4 Tablespoon Tarragon

1 Teaspoon Mustard Seed

300 ml Cream

1/4 Glass White Wine

Salt And Pepper


Melt the butter in a heavy base skillet and cook the fillets till golden brown and cooked through,about 9 minutes,remove the fillets and keep warm in the oven on low heat,meanwhile add the onion and cook 2 minutes,deglaze the pan with the cream ,add the tarragon and mustard seed,add the wine stirring constantly  and cook till the sauce thickens.serve with the fillets,season with salt and pepper.


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