chicken fillets in mustard cream saucerating:
Thanks to Peggy Dalziel for this one.
1 chicken breast per person
2or 3 cloves garlic - crushed
olive oil and butter, just enough to stop chicken sticking
tarragon mustard (or other flavour if preferred)
7-8 fl. ozs. single cream
salt and pepper
few sprigs fresh tarragon or parsley to garnish
Heat oil in frying pan, just big enough to hold all the fillets, drop in butter, when foaming add the garlic and fry lightly, taking care not to burn it, then add chicken and brown lightly on both sides, reduce heat and cover pan, allow to steam for about 10 to 15 minutes, until chicken is cooked through.
Lift chicken on to serving dish and keep warm. There should be a small amount of juices in pan, add the cream and stir thoroughly, when just bubbling add mustard to taste, I use about 2 dessert spoons, season to taste, add more cream if thinner sauce is wanted, pour over chicken and serve
Serve with rice or potatoes to soak up sauce