Pan Fried Chicken

Place the potatoes on a baking tray and drizzle over a little oil. Season with a pinch of salt and pepper. Toss to coat, thten spread out evenly and roast on the top shelf of your oven until crispy, 20-25 mins. Turn halfway through cooking.

Lay a 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: Remember to wash your hands and equipment after handling raw meat.

Bring a large saucepan of water with a pinch of salt to the boil for the 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 the 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 finish with a healthy spoonful of tarragon sauce on the side. Enjoy!