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.
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.
Ingredients
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
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!
