Pan-fried chicken with mustard and tarragon butter

Serves: 4

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Total Time: 25

Prep Time: 5

Cook Time: 20

• 100 gram(s) (3½oz) unsalted butter, softened
• 1 tablespoon(s) finely chopped fresh tarragon leaves
• 1 tablespoon(s) English mustard
• 1 tablespoon(s) pink peppercorns
• 1  garlic clove, crushed
• 4 large chicken breast fillets with skin on
• 1 tablespoon(s) olive oil

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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