Pan-fried chicken with creamy, herby sauce

Instructions

1 Heat a non-stick frying pan over a medium heat. Spray chicken with oil. Cook each side for 3 minutes or until golden and cooked through. Transfer to a plate and cover to keep warm.

2 Add mustard and flour to pan. Stir until combined. Slowly add milk and water, stirring constantly. Bring sauce to the boil. Reduce heat. Add tarragon. Simmer for 1 minute. Arrange chicken on serving plates. Spoon over sauce and serve.