Chicken with a creamy mustard and tarragon sauce

Mark Sargeant combines savoy cabbage, white wine, mustard and tarragon to make a creamy sauce for chicken
By Mark Sargeant
Chicken with a creamy mustard and tarragon sauce
  • Rating:
  • Serves: 1-2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 chicken breast, cut into strips
  • olive oil, for frying
  • knob of butter
  • 1/4 Savoy cabbage, stalk removed, shredded
  • 75 ml white wine
  • 75 ml double cream
  • 2 tsp wholegrain mustard
  • 1 tbsp tarragon
  • cooked rice, to serve


1. Season the chicken strips with salt and pepper and heat some olive oil in a pan. Fry the chicken until lightly browned on all sides.

2. Heat the butter in a separate pan and tip in the cabbage, and salt and pepper, to taste. Cook until softened.

3. Once the chicken has browned, remove it from the pan and place on a plate in a warm place to rest for at least 5 minutes, reserving any juices that leak from the meat while resting.

4. Pour the white wine into the chicken pan and deglaze that is simmer, stirring all the time, to pick up all the meat sediment from the base of the pan.

5. While the wine is deglazing, add a splash of water to the cabbage and cook until it has evaporated.

6. Once the volume of wine has reduced by half, add the double cream and stir to mix. Simmer for about a minute until the cream and wine mixture coats the back of a spoon.

7. Stir in the wholegrain mustard, mix and turn the heat off. Add the chopped tarragon and mix.

8. Add the chicken, along with any residual juices, back to the pan and stir so it is completely covered in the sauce. Leave in the pan for about 5 minutes to cook through. Serve hot with rice.

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