Pan-Fried Chicken

Name: Pan-Fried Chicken with New Potatoes and Tarragon Sauce
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 350 Salad Potatoes; 150 Green Beans; ½ Tarragon; 2 British Chicken Breasts; 75 Creme Fraiche; ½ Dijon Mustard

with New Potatoes and Tarragon Sauce

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Every week we painstakingly go through the results of your recipe feedback to make sure we’re on track to make tastier meals. Every once in a while we see a sharp spike in the scores, and until recently we couldn’t put our finger on the reason. Then we realised: Tarragon. It seems this little wonder herb perks up dinner time no end. Expect to see more on the menu soon!

Allergens:

Milk

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 15 minutes

DifficultyMedium

Ingredients

serving amount

350

Salad Potatoes

150

Green Beans

Tarragon

British Chicken Breasts

Creme Fraiche

(Contains: Milk)

Dijon Mustard

Nutritional information

Energy (kcal)426 kcal

Energy (kJ)1782 kJ

Fat17 g

of which saturates6 g

Carbohydrate33 g

of which sugars5 g

Protein44 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Grill Pan

•Sieve

•Medium Saucepan

Instructions

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

Place the potatoes on a baking tray and drizzle over a little oil. Season with a pinch of salt and pepper. Toss to coat, then 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!

Serve your potatoes and beans with the chicken on top and a healthy spoonful of your tarragon sauce.