Chicken in Creamy Tarragon Sauce

Meanwhile, peel and grate the garlic (or use a garlic press).

Pick the tarragon leaves from their stalks and finely chop (see ingredients for amount, discard the stalks).

Sandwich each chicken breast between two pieces of baking paper or cling film.

Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

When the potatoes are about halfway through cooking, heat a drizzle of oil in a large frying pan on medium-high heat.

Season the chicken with salt and pepper, then lay them into the pan. Cook until browned, 3-4 mins each side. 

Transfer the chicken to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pop the (now empty) frying pan back on medium-high heat with a drizzle more oil (no need to clean).

Add the spring greens along with the water (see pantry for amount). Cover with a tight-fitting lid and cook until wilted, 2-3 mins.

Add the peas and stir-fry for 1 min more, then season with salt and pepper. Transfer to a bowl and cover to keep warm. 

Pop the frying pan back on medium heat with a drizzle more oil if needed. 

Once hot, add the garlic and fry for 1 min.

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to a simmer and bubble gently until the sauce has thickened, 2-3 mins.

Remove from the heat, then stir through the tarragon.