Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pan-fried chicken with peas and tarragon
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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
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.
