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Pan-Fried Chicken

Pan-Fried Chicken

with New Potatoes and Tarragon Sauce

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This chicken dish is simple but delicious. 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:Calorie SmartQuick
Allergens:MilkMustardSulphites

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

New Potatoes

1 pack(s)

Green Beans

1 bunch(es)

Tarragon

2 unit(s)

Chicken Fillet

1 pot(s)

Creme Fraiche

(ContainsMilk)

20 grams

Dijon Mustard

(ContainsMustard, Sulphites)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1715 kJ
Energy (kcal)410 kcal
Fat13.0 g
of which saturates7.0 g
Carbohydrate32 g
of which sugars5.0 g
Protein43 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Clingfilm
Rolling Pin
Frying Pan
Saucepan
Plate
Spoon
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C. Chop the new potatoes into 2cm bite-sized pieces (no need to peel). Trim the stalky tops from the green beans. Pick the tarragon leaves from their stalks and finely chop (discard the stalks).

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.

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!

4

Bring a large saucepan of water with a pinch of salt to the boil for the green beans. 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, fry 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.

5

Add the green beans to your pan of boiling water. Boil until tender, 4-5 mins. Once cooked, drain the beans in a colander and set aside.

6

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!