A quick, but incredibly luxurious tasting dish, perfectly suited for giving the boss dinner, or impressing the in-laws.

Serves four



  1. Pan-fry chicken in butter until browned, turning once (about 7 minutes).
  2. Dissolve mustard in hot chicken stock.
  3. Add vinegar and tarragon to stock, top up with cream.
  4. Add sauce to chicken pan and simmer for 10-12 minutes or until chicken is cooked through and tender, stirring regularly to prevent burning.
  5. Serve with boiled new potatoes and vegetables: asparagus, sugar snap peas, mangetout, fresh green beans or baby corn are all ideal.

This sauce is a little runny, and can be thickened with a roux or a paste of cornflour (cornstarch) and water, if you wish, but that reduces the piquancy

In the unlikely event of you having any left-over sauce, use it in scrambled eggs the following day, it gives them a lovely zing.

With all due respect to the author of the recipe below, these are entirely different dishes - though I have since cooked his and can testify it is quite as divine as my own.