Yield: 4 servings
|2 tablespoons||Olive oil|
|4 smalls||Chicken breasts; boned and skinned|
|3 tablespoons||Wholegrain mustard|
|1 tablespoon||Runny honey|
|12 \N||Rashers bacon; smoked, rindless|
|\N \N||; and streaky|
|150 millilitres||White wine|
|250 grams||Petit pois|
|½ \N||Lemon; juice of|
|1 bunch||Tarragon; roughly chopped|
|300 millilitres||Double cream|
|\N \N||Salt and freshly ground black pepper|
Combine the mustard with the honey to form a paste. Spread each chicken breast with the mustard paste and wrap each in 3 rashers of the bacon.
Heat the oil in a large non stick shallow pan or frying pan, add the wrapped chicken and fry for 5 to 7 minutes each side, until well browned.
Pour in the white wine, add the petit pois, lemon juice and cream and scatter in the tarragon. Season well.
Bring to the boil, cover and simmer for a further 8 to 10 minutes or until the chicken is cooked. Serve at once.
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