Butterflied Chicken
with New Potatoes and Tarragon Sauce
This chicken dish is simple but summery. Chicken, new potatoes and green beans, all finished off with a creamy sauce featuring tarragon and Dijon mustard. They're perfect partners but strong flavours so only add a bit at a time, tasting as you go. Remember the golden rule of cookery - you can add but you can't take away! Trust your own palette and we're sure you'll love the result
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350
Salad Potatoes
2
British Chicken Breasts
½
Tarragon
150
Green Beans
50
Creme Fraiche
1
Dijon Mustard
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C. Chop the new potatoes into 2cm chunks (no need to peel). Trim the green beans. Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
Place the potatoes on a lined baking tray and drizzle over a little oil. Season with a pinch of salt and pepper. Toss to coat, then spread out evenly and roast on the top shelf of your oven until crispy, turning halfway through cooking, 20-25 mins..
Lay your chicken breast on a chopping board, place your hand flat on top and slice into it from the side (being careful not to slice all the way through). Open it up like a book. Repeat for the other breast(s). You've now butterflied your chicken! Lay the chicken between two sheets of clingfilm and bash it with a rolling pin or the base of a pan until it is 1cm thick. IMPORTANT: Wash your hands and equipment after handling raw meat.
Put a large saucepan of water with a pinch of salt on to boil for the green beans. Heat a splash of oil in a frying pan on medium/high heat. Season the chicken on both sides with a pinch of salt and pepper. Once the oil is hot, fry the chicken for 4-6 mins on each side, then remove the pan from the heat. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Add the green beans to the pan of boiling water. Boil until tender, 4-5 mins. Once cooked, drain the beans in a colander and set aside.
Meanwhile, put the frying pan with your chicken in back on medium heat. Add the crème fraîche, a splash of water and the Dijon mustard. Bubble gently until you have the consistency of double cream, then remove from the heat and stir in the tarragon. TIP: If you don’t like tarragon, add a little less! Serve the roasted new potatoes and the green beans with the chicken on top and a healthy spoonful of your tarragon sauce. Enjoy!
