{"id":234,"date":"2023-01-25T15:59:25","date_gmt":"2023-01-25T15:59:25","guid":{"rendered":"https:\/\/tracklementsglobal.com\/uae\/2023\/01\/25\/chicken-with-lemon-and-robust-wholegrain-mustard-sauce\/"},"modified":"2023-01-25T15:59:25","modified_gmt":"2023-01-25T15:59:25","slug":"chicken-with-lemon-and-robust-wholegrain-mustard-sauce","status":"publish","type":"post","link":"https:\/\/tracklementsglobal.com\/uae\/chicken-with-lemon-and-robust-wholegrain-mustard-sauce\/","title":{"rendered":"Chicken with Lemon and Robust Wholegrain Mustard Sauce"},"content":{"rendered":"

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Cooking Directions<\/h2>\n

Serves: 4<\/p>\n

Heat the oil and butter in a heavy based frying pan over a medium-high heat. Add the chicken breasts and saut\u00e9 for 2 minutes or until golden brown, turn over and saut\u00e9 for another 2-3 mins until the chicken is golden brown all over. Transfer to a plate.<\/p>\n

Gently fry the onion and garlic over a medium heat, in the butter mixture left in the pan, until really soft, about 10 mins.<\/p>\n

Add the wine and leave to bubble for a few mins.<\/p>\n

Add the stock, bring to the boil and simmer for a minute.<\/p>\n

Whisk in the cream, 2 tbsp Robust Wholegrain Mustard<\/a>, lemon juice and half of the fresh tarragon, bring back to the boil and whisk thoroughly.<\/p>\n

Return the chicken breasts to the pan, cook for 7-10 mins or until cooked through.<\/p>\n

Scatter over the remaining tarragon and season to taste. Serve the chicken with the sauce and rice and steamed green beans.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n

Ingredients<\/h2>\n