Tender Chicken in Mustard-Tarragon Sauce

This is a very simple and quick dish. Chicken prepared this way turns out tender and aromatic. In the original version, the chicken breast is served whole. I made it as a stew instead, cut into small cubes and simmered with carrots. I left the sauce unchanged. We adults love it, and so do the kids, even the picky eaters, supposedly!

chicken in mustard-tarragon sauce

I got the idea from Maggie

Ingredients:

(serves 4)

• 1 tbsp sunflower oil
• 4 chicken breast fillets
• 2 carrots
• salt
• pepper
• 200 ml creme fraiche, low-fat (or thick sour cream)
• ½ tsp Dijon mustard
• ½ tsp whole grain mustard
• ¼ tsp dried tarragon or 2 sprigs fresh tarragon, chopped

Rinse the meat, pat it dry and cut it into small cubes. Wash the carrots, peel them if you like, and cut them into thin slices. Heat the oil in a skillet, season the meat with salt and pepper and brown it lightly. Add the carrots and sauté for a moment longer, then add the creme fraiche, both mustards and the tarragon. Stir, cover and simmer over low heat for about 20 minutes, until the meat and carrots are tender. Adjust the seasoning if needed and serve, preferably with rice.

Enjoy!