Ingredients
- Charlotte potatoes 200g
- olive oil
- chicken breasts 2, skin on
- shallots 2, sliced
- white wine a good splash
- double cream 100ml
- Dijon mustard 1 tsp
- chicken stock 100ml
- frozen peas 150g, defrosted
- tarragon a bunch, leaves picked
Method
-
Step 1
Heat the oven to 200C/fan 180C/gas 6. Boil the potatoes until just tender then drain and slice thickly.
-
Step 2
Heat 1 tbsp olive oil in a non-stick frying pan. Add the chicken breasts skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
-
Step 3
Flip over and cook on the other side for another 5 minutes and then put on a baking tray in the oven for 5 minutes until cooked through.
-
Step 4
Add the shallots to the chicken pan and cook until softened. Tip in the wine and cook until almost evaporated, then stir in the cream, mustard and chicken stock.
-
Step 5
When the sauce bubbles, stir in the potatoes and peas and season. Simmer for 3-4 minutes until piping hot, then stir in the tarragon. Spoon into shallow bowls and top with the chicken, cut into slices.
Nutritional Information
- Kcals 622
- Fat 37.4g
- Saturates 18.2g
- Carbs 27.1g
- Sugars 8.3g
- Fibre 6.7g
- Protein 38.3g
- Salt 0.6g
