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Pan-fried chicken with peas and tarragon

Name: Pan-fried chicken with peas and tarragon
Total time: 30 min
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

30 minutes
serves 2
Easy

This rich and peppery chicken dish looks impressive but is quick and easy to make, served in a creamy white wine and mustard sauce for plenty of flavour

By Janine Ratcliffe

Published: October 20, 2016 at 10:38 am

Try this pan-fried chicken with peas and tarragon, then check out more chicken breast recipes.

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.