Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, tarragon chicken and crushed potato. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Tarragon Chicken and Crushed Potato is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Tarragon Chicken and Crushed Potato is something which I have loved my whole life. They are nice and they look wonderful.

Healthy Tarragon Chicken With Crushed Potatoes Recipe A delicious and easy dish which is also low in calories, this Healthy Tarragon Chicken with Crushed New Potatoes recipe is a healthy and balanced dinner all the family will love. This recipe for creamy tarragon chicken and potatoes will become your new favourite. Crispy-skinned chicken legs and baby potatoes in a delicious white wine and cream sauce with a hint of tarragon.

To begin with this recipe, we have to prepare a few ingredients. You can cook tarragon chicken and crushed potato using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tarragon Chicken and Crushed Potato:

1. Get 125 g chicken breast / 4½ oz .
2. Get 200 g potatoes (cubed with skin on) / 7 oz .
3. Get 50 g cherry tomatoes / 2 oz .
4. Make ready 80 g broccoli (raw or frozen) / 3 oz .
5. Make ready 1 chicken stock cube
6. Take 1 tablespoon tarragon dried

Serve your potatoes, beans and chicken with a healthy spoonful of tarragon sauce on top. Sea salt and freshly ground black pepper. Turn the heat down to medium-low, pour over the tarragon-and-mustard sauce and stir in the wholegrain mustard. Remove the crispy potatoes from the oven, add to the pan, and sprinkle over the fresh tarragon to serve.

Instructions to make Tarragon Chicken and Crushed Potato:

1. Put a lidded saucepan of water (just sufficient to cover the potatoes and broccoli) on high heat. Microwave the potatoes for 1½ minutes.
2. Slice the chicken breast in half to make two thin fillets and spray with Spray2Cook.
3. Sprinkle a little of the tarragon on the chicken and put the rest in the boiling water with the chicken stock, add the potatoes and broccoli to cook for 10 minutes.
4. Put a fry pan sprayed with Spray2Cook on high heat and add the chicken breast fillets and tomatoes when the Spray2Cook is bubbling. Fry for one minute then turn the fillets and cook for another minute. Turn the heat down a little. Turn the fillets and tomatoes from time to time.
5. After the boiling pan’s cooking time remove the broccoli pieces (ignore any shards) and place on a warm plate. Strain the stock (with some into a gravy boat) and return the potato to the pan to crush with a masher. Serve the potato followed by the chicken and tomatoes. Use the stock in the boat as gravy especially over the chicken.

Take sweet potatoes out of the oven, split them lengthways (don't cut all the way through). Remove the potatoes from the oven, place on a rack, and allow them to cool slightly while you prepare the tarragon-shallot butter. Prepare Tarragon-Shallot Butter: In a small skillet, heat the butter over medium heat. Transfer the chicken to a plate. When the chicken is cooked, remove the chicken, shallots and garlic from the cooking juices and keep warm in a serving dish.

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