Chicken Breast with Mustard Butter

Ingredients

• 1 red chili pepper
• 1 handful of tarragon
• 1 Garlic clove
• 1 tsp sharp mustard
• 1 pinch Organic lemon zest
• 100 g Soft Butter
• Salt
• Pepper (freshly ground)
• 4 chicken breast fillets about 140 g each with skin
• 3 tbsp vegetable oil

Instructions

1. 1.

   Wash the chili pepper, halve it, trim and finely chop. Rinse the tarragon, shake dry, strip leaves and finely chop as well. Peel the garlic into a small bowl and press. Mix the chili, tarragon, mustard, lemon zest and butter thoroughly, season with salt and pepper. Lay a sheet of aluminum foil on a work surface, cover it with cling film. Place the butter mixture on top, roll into a cylinder using the cling film, wrap in the foil, twisting the ends. Chill for at least 30 minutes until firm.

2. 2.

   Rinse the chicken breasts, pat dry and season with salt and pepper. In a hot pan with oil, brown the skin side slowly for about 5 minutes until golden brown. Flip and cook another 4-5 minutes until done, spooning oil over the meat occasionally.

3. 3.

   Unwrap the herb butter, slice into rounds and serve atop the chicken breast fillets.