Name: Touch of tarragon…
Yield: 4 servings
Cuisine: Bake
Ingredients: chicken; 4.00 chicken breast fillets deboned; salt; freshly ground black pepper; 125.00 g butter; 15.00 ml dried tarragon; 2.00 garlic cloves, crushed; 30.00 ml butter; 30.00 ml flour cake; 5.00 ml french mustard; 75.00 ml milk; 60.00 ml wine white; nutmeg ground, pinch

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Ingredients (13)

	chicken
4.00	chicken breast fillets — deboned
	salt
	freshly ground black pepper
125.00 g	butter
15.00 ml	dried tarragon
2.00	garlic — cloves, crushed

SAUCE

30.00 ml	butter
30.00 ml	flour — cake
5.00 ml	french mustard
75.00 ml	milk
60.00 ml	wine — white
	nutmeg — ground, pinch

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Method:

Preheat the oven to 180 ºC (350 ºF).
Lightly season chicken breasts.
Blend the butter with the tarragon and garlic.
Place the chicken breasts on a greased baking sheet.
Spread flavoured butter over each chicken breast and bake for 30 minutes or until the breasts are golden brown.
Brush frequently with the butter mixture.
Melt butter in a pan. Add cake flour and stir to form a smooth paste.
Add the mustard, milk and white wine and bring to the boil.
Simmer, stirring continuously. Season with nutmeg, salt and pepper to taste.
Serve with chicken breasts, new potatoes and vegetables.