1 tbsp sunflower oil
4 boneless, skinless chicken breasts
200ml tub lactose free cream
½ tbsp each Dijon and wholegrain mustard
2 sprigs of fresh tarragon
1 tbsp chopped parsely
Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan.
Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
Add the lactose free cream, mustards, parsley 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.
Great with green beans and rice.
Recipe adapted from: Good Food