Creamy Tarragon Double Chicken Breast With Crushed Sweet Potatoes

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once the pan is hot, add your chicken with a pinch of salt and pepper and cook for an initial 9-10 min or until golden

(Doubled your protein? Use 2 pans!)

Whilst the chicken is cooking, chop your potatoes (skins on) into bite-sized pieces and add them to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-9 min or until the potatoes are fork-tender

Meanwhile, boil half a kettle

Peel and finely chop (or grate) your garlic

Add your soft cheese and parsley & tarragon pesto to a small bowl and mix until completely combined

Add your chicken stock mix and half the chopped garlic with 100ml [130ml] [170ml] boiled water and a pinch of pepper and stir it all together – this is your creamy tarragon sauce

Wash your spinach and shake off any excess water then add your blanched peas and spinach to a pot with a lid with a small splash of boiled water

Cook, covered, over a medium-low heat for 2-3 min, stirring halfway, or until the spinach has wilted and the peas are warmed through

Drain and return to the pot with a small knob of butter and a pinch of salt and pepper, give everything a good mix up and cover to keep warm – these are your greens

Once the chicken is almost cooked, reduce the heat to medium and add the creamy tarragon sauce to the pan

Cook for a final 1-3 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your creamy tarragon chicken

Tip: Add a splash of water if your sauce is looking a little dry!

Whilst the sauce is cooking, add the remaining chopped garlic, a knob of butter and a pinch of salt and pepper to the cooked potatoes and lightly crush with a fork – these are your crushed potatoes