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Categories:
chicken breasts flour olive oil butter baby new potatoes baby carrots chicken stock beans Creme Fraiche tarragon
Viewed: 10 - Published at: 2 years agoIngredients
- 4 None boneless skinless chicken breasts, halved
- 1/4 cup flour, seasoned with salt and pepper
- 1 tsp olive oil
- 1 tbsp butter
- 14 oz baby new potatoes, thinly sliced
- 7 oz baby carrots
- 2 cups chicken stock
- 10 oz frozen broad beans, thawed and peeled
- 1/4 cup creme fraiche or sour cream
- 2 tsp tarragon leaves
Method
- Toss the chicken in the flour; shake away excess flour.
- Heat the oil and butter in a large, deep skillet on medium-high heat. Cook the chicken until well browned all over and almost cooked through. Remove from the pan.
- Add the potatoes and carrots to the pan and cook, stirring, for 1 min. Stir in the stock and bring to a boil. Reduce heat to low; cover and simmer for about 5 mins or until the vegetables are almost tender.
- Return the chicken to the pan and simmer, covered, for about 5 mins or until heated through. Add the beans and creme fraiche and stir until heated through. Season. Sprinkle with tarragon.
