Chicken with a Mushroom and Mustard Sauce

I was banned from the kitchen yesterday as it was Mothering Sunday.  So today, I'm planning a one pan wonder to start off the working week.  It's lovely served with fluffy mashed potatoes and some curly kale.

Ingredients

4 chicken supremes or breasts, with skin left on
1 tbsp mild olive oil

200g mushrooms, sliced

1 garlic clove, crushed

1 onion, thinly sliced

3 tbsp Dijon mustard
284ml pot of creme fraiche or double cream

1 tbsp fresh tarragon, chopped

200ml white wine
200ml chicken stock

A splash of brandy, optional 
Salt and black pepper, to taste. 

Method

In a pan, heat the olive oil. Season the chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside. Add the mushrooms, garlic and onion then cook until soft. Stir in the mustard and tarragon. Add the white wine, stock and a splash of brandy, then bubble for 2 minutes to burn off the alcohol. Add the chicken, skin-side up, cover and simmer for 15 minutes. Cook, uncovered, for another 10 minutes, stirring now and then. Garnish with fresh tarragon.