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Quick tarragon chicken with crispy potatoes

A quick and easy midweek meal made with chicken, a creamy tarragon sauce and crispy new potatoes.

A quick and easy midweek meal made with chicken, a creamy tarragon sauce and crispy new potatoes.

Ingredients

300g new potatoes, halved if large
2 tbsp olive oil
2 free-range skinless chicken breasts, thickly sliced into 3 pieces
280g pot tarragon-and- mustard sauce or your favourite cream-and-herb cooking sauce
1 tsp wholegrain mustard
175g cherry tomatoes on the vine
Small handful fresh tarragon, leaves picked

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Preheat the oven to 200°C/fan180°C/gas 6. Bring a pan of salted water to the boil and cook the potatoes for 10 minutes until tender. Drain well, then lightly crush with a fork. Tip into a roasting tin, drizzle with 1 tbsp olive oil, season and roast for 20 minutes until crisp.
Meanwhile, heat 1 tbsp olive oil in a frying pan, season the chicken and fry over a medium-high heat for 5 minutes until browned all over. Turn the heat down to medium-low, pour over the tarragon-and-mustard sauce and stir in the wholegrain mustard. Add the cherry tomatoes and simmer for 5 minutes until the chicken is cooked through and the tomatoes are warmed through.
Remove the crispy potatoes from the oven, add to the pan, and sprinkle over the fresh tarragon to serve.