Creamy Tarragon Baked Chicken

While the potatoes & carrots are baking, pick the tarragon leaves and roughly chop until you have 2 tbs. Trim the ends of the green beans and chop in half.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken breast with a pinch of salt and pepper on both sides and cook for 2 minutes on each side, or until lightly browned. Transfer the chicken to a medium baking dish (the chicken will finish cooking in step 5).

Return the frying pan to a medium heat and add the thickened cream, Dijon mustard and tarragon. Bring to a simmer and cook, stirring, for 2-3 minutes, or until reduced slightly. TIP: If you’re not a fan of tarragon, add a little less!

Add the green beans to the baking dish with the chicken and pour over the tarragon sauce. Cover with foil and bake for 9-13 minutes, or until the chicken is cooked through. TIP: The chicken is cooked when it is no longer pink inside.