Pan-fried chicken with mustard and tarragon butter

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.