Quick tarragon chicken with crispy potatoes

Name: Quick tarragon chicken with crispy potatoes
Prep time: 5 min
Cook time: 30 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 300g new potatoes, halved if large; 2 tbsp olive oil; 2 free-range skinless chicken breasts, thickly sliced into 3 pieces; 280g pot tarragon-and- mustard sauce or your favourite cream-and-herb cooking sauce; 1 tsp wholegrain mustard; 175g cherry tomatoes on the vine; Small handful fresh tarragon, leaves picked

Easy
October 2009

Easy
October 2009

Serves 2
Hands on time 5 mins, plus 30 mins cooking time

A quick and easy midweek meal made with chicken, a creamy tarragon sauce and crispy new potatoes.

Save recipe

Save recipe Print

Ingredients

300g new potatoes, halved if large
2 tbsp olive oil
2 free-range skinless chicken breasts, thickly sliced into 3 pieces
280g pot tarragon-and- mustard sauce or your favourite cream-and-herb cooking sauce
1 tsp wholegrain mustard
175g cherry tomatoes on the vine
Small handful fresh tarragon, leaves picked

300g new potatoes, halved if large
2 tbsp olive oil
2 free-range skinless chicken breasts, thickly sliced into 3 pieces
280g pot tarragon-and- mustard sauce or your favourite cream-and-herb cooking sauce
1 tsp wholegrain mustard
175g cherry tomatoes on the vine
Small handful fresh tarragon, leaves picked

Method

Preheat the oven to 200°C/fan180°C/gas 6. Bring a pan of salted water to the boil and cook the potatoes for 10 minutes until tender. Drain well, then lightly crush with a fork. Tip into a roasting tin, drizzle with 1 tbsp olive oil, season and roast for 20 minutes until crisp.
Meanwhile, heat 1 tbsp olive oil in a frying pan, season the chicken and fry over a medium-high heat for 5 minutes until browned all over. Turn the heat down to medium-low, pour over the tarragon-and-mustard sauce and stir in the wholegrain mustard. Add the cherry tomatoes and simmer for 5 minutes until the chicken is cooked through and the tomatoes are warmed through.
Remove the crispy potatoes from the oven, add to the pan, and sprinkle over the fresh tarragon to serve.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Bring a pan of salted water to the boil and cook the potatoes for 10 minutes until tender. Drain well, then lightly crush with a fork. Tip into a roasting tin, drizzle with 1 tbsp olive oil, season and roast for 20 minutes until crisp.
Meanwhile, heat 1 tbsp olive oil in a frying pan, season the chicken and fry over a medium-high heat for 5 minutes until browned all over. Turn the heat down to medium-low, pour over the tarragon-and-mustard sauce and stir in the wholegrain mustard. Add the cherry tomatoes and simmer for 5 minutes until the chicken is cooked through and the tomatoes are warmed through.
Remove the crispy potatoes from the oven, add to the pan, and sprinkle over the fresh tarragon to serve.

Fancy getting a copy in print?

Subscribe to our magazine