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Method
Make it happen
- 01
Boil the potatoes in salted water for 15–20 minutes until soft. Drain and mash with the butter.
- 02
Season chicken and fry in the oil over medium heat for 5–6 minutes each side until cooked through; remove.
- 03
Soften the shallot in the same pan for 2 minutes. Pour in stock, cream and mustard and simmer for 4 minutes.
- 04
Return chicken to the sauce and warm through.
- 05
Stir chopped tarragon into the mustard cream sauce just before returning the chicken.
- 06
Steam beans for 5 minutes and serve with the chicken and mash.