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Pan-fried chicken with mustard and tarragon butter


Pan-fried chicken with mustard and tarragon butter

Ingredients

100g (3½oz) unsalted butter, softened

1tbsp finely chopped fresh tarragon leaves

1tbsp English mustard

1tbsp pink peppercorns

1 garlic clove, crushed

4 large chicken breast fillets with skin on

1tbsp olive oil


A succulent chicken dish served with a zingy butter


In short
Preparation time:
5 mins
Cooking time:
20 mins
Total time:
25 mins
Serves:
4 people
Course:
Main

Nutrition (per portion)
  • 400 calories
  • 25g fat (15g saturates)

Method

1 In a bowl, mix together the butter, tarragon, mustard, pink peppercorns and garlic with a fork until well blended. Place this mixture on a sheet of foil and roll up to make a sausage shape, securing both ends to seal completely. Place in the fridge and allow to firm and set.

2 Pat the chicken dry, place each breast between two sheets of clingfilm and lightly flatten with a rolling pin. Make three or four slashes on the side of each chicken breast and season well. Heat the oil in a non-stick frying pan over a medium-high heat until hot but not smoking, then cook the chicken, skin side down, uncovered, for 8-10 minutes until well browned. Turn the chicken over and cover the pan, then cook for about 10 minutes more or until the chicken is cooked through.

3 To serve, cut the butter into four discs and place on each chicken breast.


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