Chicken in a Mustard and Creme Fraîche Sauce

4 skinless chicken breat fillets
2 cloves garlic
4-6 fresh tarragon sprigs (or the dried stuff)
25 g (1 oz) butter
1 tablespoon olive oil
75 ml (3 fl oz) dry white wine
2 tablespoons Dijon mustard
1 x 200 g tub crème fraîche
salt and freshly milled pepper

Serves 4
Preparation time : 10 minutes
Cooking time : 30 minutes

1/ Cut each chicken breast fillet into about 4 chunky pieces. Peel and crush the garlic. Strip the tarragon leaves from their stems and coarsely chop sufficient to make 2 good tablespoons (or get it out from the dried stuff bottle)
2/ Heat the butter and oil in a large 25 cm (10 inch) frying pan (with a lid), add the chicken pieces and turn to seal and brown them - about 5 minutes.
3/ Add the crushed garlic and stir for a moment. Pour in the white wine and the chopped tarragon (or the dried stuff). Bring to a simmer, cover with the pan lid and cook gently for about 10-15 minutes or until the chicken is tender.
4/ Remove the pan lid. Stir in the mustard, crème fraîche and a seasoning of salt and freshly milled pepper. Bring back to the boil, stirring. Serve.