Roast Chicken Breasts with Tarragon and Mustard Sauce
INGREDIENTS
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serves 2
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oven to 400
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2 boneless chicken breasts, skin on (I asked my butcher to de-bone a couple of skin-on breasts)
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olive oil
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salt and fresh pepper
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2 baby vidalia onions, sliced (or 1 leek, or 2 large shallots)
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splash of marsala, white wine, vermouth or dry sherry
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juice of 1/2 lemon
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handful of fresh chopped tarragon leaves
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1/2 cup cream
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1 Tbsp stone ground or Dijon mustard
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