Instructions: Slash skins of chicken breasts 3 or 4 times across. Mix 1/2 the mustard with a little of the wine & rub into the chicken breasts. Season.

Heat butter & oil in a hot deep sided pan & when frothy, fry chicken breasts on all sides until golden. Remove from pan.

Fry onion, garlic and celeriac in the same pan until lightly coloured. Add the rest of mustard & wine & deglaze the pan. Stir in chicken stock and bring to the boil. Add breasts turning down the heat, and continue cooking in the liquor until done - about 20 minutes. 5 minutes before they finish cooking add cream and tarragon and bubble hard until the cream caramalises and turns the sauce a beautiful golden colour. Serve with new potatoes and a green salad.

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