A refreshing and creamy chicken dish made using Irish Yogurts Clonakilty Half Fat Crème Fraîche.
Ingredients
Serves 4
- 4 chicken breasts with skin on
- 100ml white wine
- 250ml tub Irish Yogurts Clonakilty Half Fat Crème Fraîche
- ½ tbsp each Dijon and wholegrain mustard
- 2 sprigs of fresh tarragon finely sliced
Method
- Heat the oven to 200°C/fan 180°C/gas mark 6.
- Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for two minutes on each side.
- Remove from the pan, then set aside.
- Add the white wine to the pan and simmer for a minute, then add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything.
- Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets.
- Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling.
- Serve with green beans and rice.
