Chicken in a creamy Taragon Sauce

Chicken in a Creamy Taragon Sauce

Ingredients:
2 tbsp Olive Oil
1 Large Chicken fillet, fat removed and chopped into bite size pieces
1 Onion, chopped
1 large Garlic clove, crushed
1 tsp Dijon Mustard
1/2 cup Dry White Wine
1 Chickien Oxo Cube
2 tbsp Fresh Taragon
300ml Light Thickened Cream

10 Button Mushrooms, washed and cut in half

1 Zuchinni (Courgettes)

Seasoning

Method:
In a non stick frying pan, heat up 1 tbsp of the olive oil and fry the mushrooms on a high heat quickly so they are brown but still maintain the large size. Remove and keep to the side.

Heat the remaining olive oil and reduce the heat, fry the onions gently until soft. Increase the heat to high and add the bite size chicken pieces, cook until brown ensuring the onions are not browning too much. If they are, reduce the heat. Once the chicken is brown, reduce the heat and add the white wine. Stir and cover, cook for 5 minutes.

Remove the lid and add the chicken oxo cube, 1/2 of the Taragon, mustard and half of the cream. Repalce the lid and cook on a very low heat for 25 minutes until the onions are soft, stirring contunually to ensure it does not stick. If it sticks slightly add a little milk to the pan to lift. Add the remaining cream and Zuchinni (Courgettes) to the pan. If you are serving this with pasta now is the time to cook your pasta allowing 10 minutes form this point.

After 10 minutes, add the mushrooms to the pan to heat through and the remaining Taragon. Season well with salt and freshly ground black pepper.

Drain the pasta (200g per person) and add to the chicken and cream sauce to the drained Pasta. Mix in well and divide between 2 plates/bowls. This is great served with a side salad of rocket, pine nuts and some fresh parmesan or just sprinkled with some good parmesan if not the salad.