Pan-fried chicken with creamy, herby sauce
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Time to make:
20 mins, prep 10 mins, cook 10 mins
$4.13 per serve
(at time of publication)
Full ingredients list:
- 12 chicken tenderloins (650g)
- olive oil cooking spray
- 2 teaspoons Dijon mustard
- 2 teaspoons plain flour
- 1/4 cup light thickened cream
- 2 tablespoons finely chopped tarragon leaves
- steamed baby chat potatoes and steamed asparagus, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat a non-stick frying pan over medium heat. Spray chicken with olive oil. Cook for 3 minutes on each side or until golden and cooked through. Transfer to a plate and cover to keep warm.
Step 2 Add mustard and flour to pan; stir until combined. Slowly add cream and 1/2 cup water, stirring constantly. Bring sauce to the boil. Reduce heat. Add tarragon. Simmer for 1 minute. Arrange chicken on serving plates. Spoon over sauce. Serve with potatoes and asparagus.
Replace chicken with boneless pork loin or beef eye fillet, and the potatoes with rice or pasta.
About this recipe
First published: September 2009