4 x 125g/4oz boneless chicken breasts, cut into chunks
2 tbsp olive oil
225g/8oz mushrooms, thinly sliced
150ml/¼ pint/scant ⅔ cup white vermouth, e.g. Noilly Prat
300ml/½ pint/1¼ cups crème fraîche
1 tsp Dijon mustard
2 tbsp chopped fresh tarragon plus extra to garnish
salt and ground black pepper
1 Sprinkle the chicken with some seasoning. Heat half the oil in a large frying pan over a medium heat. Cook the chicken for 5 minutes, turning occasionally, until golden brown on both sides. Remove and set aside.
2 Add the remaining oil to the pan and fry the mushrooms for 4–5 minutes until tender. Put the chicken back in the pan. Add the vermouth and simmer for 2 minutes, then stir in the crème fraîche, mustard and tarragon.
3 Bring to the boil, reduce the heat and simmer for 10 minutes or until the chicken is cooked through.
4 Season to taste. Sprinkle with the remaining tarragon and serve with new potatoes.