Cubed or sliced breast chicken with a little sauteed onion, white wine, garlic and tarragon in a sauce of cream and seeded mustard tossed with fresh fettucine.


  • To serve two people

  • ! large chicken breast, thinly sliced or cubed (your preference)

  • 1 small onion, sliced

  • 2 med. cloves garlic, finely chopped

  • 1 tsp finely chopped tarragon

  • 1 tablespoon mild seeded mustard, to taste

  • 200 ml. cream

  • 1/4 cup dry white wine

  • seasoning to taste

  • fresh fettucine, either home made or bought


  • 1.

    Put a good sized pan of well salted water on to boil.

  • 2.

    Heat a little olive oil in a heavy based frying pan over a low/medium heat.

  • 3.

    When oil is hot add onion and saute until soft but without colour.

  • 4.

    Add garlic and cook for about 1 min. do not allow to brown.

  • 5.

    Add tarragon and immediately add mustard.

  • 6.

    Cook for 30 - 40 seconds, stirring constantly, to release flavour.

  • 7.

    Add white wine and allow to reduce by 3/4.

  • 8.

    Add chicken and cream, bring to a simmer and allow to cook for 7 - 8 mins.

  • 9.

    Put pasta in the boiling water, cook for a few minutes, then drain.

  • 10.

    Add pasta to sauce, toss together and finish pasta in the sauce.


Serve with grated paresan or pecorino and crusty bread. I also like to sprinkle freshly chopped parsley over mine.

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