Pan-Fried Chicken with New Potatoes and Tarragon Sauce

Nutrition per serving

Calories534 kcal
Protein41.6 g
Carbs15.2 g
Fats33.8 g
Saturated Fat9.4 g
Monounsaturated Fat15.9 g
Polyunsaturated Fat3 g
Sugars4.4 g
Fiber3.5 g
Sodium153 mg

Ingredients

Chicken Breast
New Potatoes
Creme Fraiche
Green Beans (snap beans)
Tarragon leaves, fresh
Dijon Mustard (Whole Grain)
Olive Oil
Preparations
1. Preheat the oven to 220 C (430 F)

2. Chop the potatoes into bite-sized pieces with the skin on.

3. Top and tail the green beans.

Cooking Instructions
1. Place the potatoes onto a baking tray with a tbsp of olive oil and mix to coat. Sprinkle over a pinch of salt (optional) and pepper and cook near the top of the oven for about 15 minutes until tender and crispy

2. To butterfly the chicken, slice the chicken through the middle horizontally, cutting almost to the other side. Open it like a book. Place the chicken breast between cling-film and gently beat with a rolling pin until about 1cm thick.

3. In a non-stick pan, heat ½ a tbsp of olive oil over medium-high heat. Sprinkle a pinch of salt (optional) and pepper over the chicken and cook in the pan for about 4 minutes on each side until cooked through/no longer pink in the middle.

4. Steam the green beans in a small amount of water (1/2-inch of water) for 3-5 minutes until tender but crisp.

5. When the chicken is cooked, lower the heat to medium and add 1 ½ tbsp of crème fraiche with ½ a tsp of Dijon mustard, a tbsp of water and stir before adding the chopped tarragon. Cook until the sauce slightly thickens. Remove from heat.

6. Serve the chicken on top of the potatoes and green beans with the tarragon sauce drizzled over the top.