Chicken & Creamy Tarragon Sauce

While the potatoes are baking, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans. Finely chop the garlic (or use a garlic press). Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

When the potatoes have 15 minutes remaining, heat a large frying pan to a medium-high heat with a drizzle of oil and a dash of a water. Add the green beans and carrot and cook, tossing often, until just tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper and transfer to a plate, covered to keep warm.

Return frying pan to a medium-high heat with a drizzle of olive oil. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside.

Return the frying pan to a medium heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the thickened cream, crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people) and remaining tarragon. Cook, stirring until slightly thickened, 2-3 minutes. Season to taste with salt and pepper and add any chicken resting juices. TIP: If you don't like aniseed, add less tarragon!