When faced with the challenging task of serving 12 at a dinner party, we wanted something simple to make, easy to plate up but equally delicious and impressive.  This chicken dish seemed like the ideal choice – an ‘all round pleaser’ with hidden elegance and exceptional taste.  This recipe serves 4, so adjust the quantities to suit the number of guests coming to your dinner party.

Ingredients (serves 4)

• 1 tbsp olive oil
• 10g butter
• 4 chicken breasts
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 100ml white wine
• 250ml chicken stock
• 200ml double cream
• 3 tsp wholegrain mustard
• 3tsp lemon juice
• 20g freshly chopped tarragon
• salt and pepper to taste

Method

1. Heat the oil and butter in a large pan and seal the chicken breasts all over for 2-3 minutes.  Place the chicken on a plate and set aside.
2. Add the onion and garlic to the same pan and cook for about 10 minutes.
3. Pour in the wine and simmer for a few minutes.  Then add the chicken stock and bring to a boil, then simmer.
4. Stir in the cream, mustard, lemon juice and 10g of the tarragon. Bring back to the boil, stirring continuously.
5. Return the chicken breasts to the pan and cook for 10-15 minutes or until the chicken is cooked throughout.
6. Scatter the remaining tarragon over the chicken and serve with rice and steamed vegetables.