Chicken with Lemon & French Wholegrain Mustard

Serves: 4

Heat the oil and butter in a heavy based frying pan over a medium-high heat.  Add the chicken breasts and sauté for 2 minutes or until golden brown, turn over and sauté for another 2-3 mins until the chicken is golden brown all over.  Transfer to a plate.
Gently fry the onion and garlic over a medium heat, in the butter mixture left in the pan, until really soft, about 10 mins.   
Add the wine and leave to bubble for a few mins.
Add the stock, bring to the boil and simmer for a minute. 
Whisk in the cream, 2 tbsp Tracklements French Wholegrain Mustard, lemon juice and half of the fresh tarragon, bring back to the boil and whisk thoroughly. 
Return the chicken breasts to the pan, cook for 7-10 mins or until cooked through. 
Scatter over the remaining tarragon and season to taste.
Serve the chicken with the sauce and rice and steamed green beans.

• 1 tbsp olive oil
• 15g butter
• 4 chicken breasts  
• 1 red onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 glass white wine (approx 100 ml)
• 250ml chicken or vegetable stock
• 200ml double cream 
• 3 dsp Tracklements French Wholegrain Mustard
• 1 tbsp Lemon Juice
• large handful fresh tarragon, chopped (approx 20g)