Dijon Chicken with Mushrooms

I love this sauce with a bit of a kick from the mustard and brandy.

Ingredients

• 4 chicken breasts, with skin

• 200g mushrooms

• 1 garlic clove, crushed

• 1 onion, sliced

• 3 tbsp dijon mustard

• 1 tbsp fresh tarragon, chopped

• 500ml white wine

• A splash of brandy

• A large splash of double cream

Method

1. In a pan, heat a glug of olive oil. Season the chicken breasts, then fry, skin-side down, until golden. 

2. Turn over and sear, then set aside.

3. Fry the mushrooms, sliced, in the same pan until golden. 

4. Add the garlic and onion then cook until soft. 

5. Stir in the mustard and tarragon. 

6. Add the white wine and a splash of brandy, then bubble for 2 minutes.

7. Add the chicken, skin-side up and simmer, uncovered, for 25 minutes stirring now and then. 

8. Stir through the cream then garnish with fresh tarragon.

9. Serve with rice