Pan-Fried 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
New Potatoes
1
Green Beans
½
Tarragon
2
British Chicken Breasts
½
Creme Fraiche
(Contains: Milk)
1
Dijon Mustard
(Contains: Sulphites, Mustard)
Utensils
Instructions
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).
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.
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!
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.
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.
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!
