Mustard and tarragon chicken with green beans and potatoes

Ingredients

For 1 serving

• Chicken breast140 g
• Mustard10 g
• Dried tarragon1 g
• Greek yogurt 2%40 g
• Green beans150 g
• Potatoes160 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose, mustard,

In season: May – September

Method

1. Bring a pan of salted water to the boil. Meanwhile peel the potatoes and cut them into cubes of about 2 cm; top and tail the green beans and wash them.
2. Boil the potatoes and beans for 12 minutes, until the potatoes are easily pierced; drain and season with a pinch of salt.
3. Meanwhile cut the chicken breast into slices about 1 cm thick. In a small bowl mix the mustard, tarragon and Greek yoghurt with a pinch of salt and pepper.
4. Heat the oil in a frying pan over medium-high heat and brown the chicken for 3–4 minutes per side, until golden and no longer pink in the centre; season with salt.
5. Turn off the heat, wait a minute and add the yoghurt sauce, turning the chicken to coat it: off the heat the yoghurt won't split. Serve with the potatoes and green beans.