Name: Pan-fried chicken with peas and tarragon
Total time: 30 min
Yield: Serves 2
Cuisine: French
Ingredients: 200g Charlotte potatoes; olive oil; 2 chicken breasts skin on; 2 shallots sliced; a good splash white wine; 100ml double cream; 1 tsp Dijon mustard; 100ml chicken stock; 150g frozen peas defrosted; a bunch tarragon leaves picked

200g Charlotte potatoes
olive oil
2 chicken breasts
skin on
2 shallots
sliced
a good splash white wine
100ml double cream
1 tsp Dijon mustard
100ml chicken stock
150g frozen peas
defrosted
a bunch tarragon
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.