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Pan-Fried Chicken
Pan-Fried Chicken

Pan-Fried Chicken

with New Potatoes and Tarragon Sauce

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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.

Tags:
Child friendly
•Family Friendly
Allergens:
Milk
•Sulphites
•Mustard

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.

Total30 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

New Potatoes

1

Green Beans

½

Tarragon

2

British Chicken Breasts

½

Creme Fraiche

(Contains: Milk)

1

Dijon Mustard

(Contains: Sulphites, Mustard)

Nutritional information

Energy (kJ)1715 kJ
Energy (kcal)410 kcal
Fat13 g
of which saturates7 g
Carbohydrate32 g
of which sugars5 g
Protein43 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Knife
•Baking Tray
•Cling Film
•Rolling Pin
•Grill Pan
•Medium Saucepan
•Strainer
•Plate
•Spoon

Instructions

Prep the veggies
1

Preheat your oven to 220°C. Chop the new potatoes into bite-sized pieces (no need to peel). Trim the tops from the green beans. Pick the tarragon leaves from their stalks and finely chop (discard the stalks).

Roast the potatoes
2

Place the potatoes on a lined baking tray and drizzle over a little olive oil. Season with a pinch of salt and a few grinds of black pepper. Toss to coat then spread out evenly and roast on the top shelf of your oven until crispy, 20-25 mins.

Prep the chicken
3

Lay a chicken breast on a chopping board, place your hand flat on top and slice into it from the side. Open it up like a book. This is called butterflying! Repeat with the remaining 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. Don't forget to wash your hands afterwards!

Cook the chicken
4

Heat a splash of olive oil in a frying pan on medium-high heat. Season the chicken on both sides with a pinch of salt and black pepper. Once the oil is hot, cook the chicken for 4-6 mins on each side, then remove the pan from the heat. TIP: The chicken is cooked when it is no longer pink in the middle.

Boil the beans
5

Bring a large saucepan of water to the boil with a pinch of salt and add the green beans. Boil until tender, 4-5 mins. Drain the beans in a colander and set aside.

Make the sauce
6

Put the frying pan with your chicken 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 your potatoes and beans with the chicken on top and a healthy spoonful of your tarragon sauce. Enjoy!

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