Pan Fried Chicken with Potatoes & Terragon Sauce

1.	Preheat your oven to 220°C/Gas Mark 7. Wash and chop the new potatoes into bite-sized pieces (no need to peel). Toss the potatoes in 1 tbsp olive oil, ½ tsp salt and a few grinds of black pepper. Lay them flat on a baking tray and roast on the top shelf of the oven for around 25–30 mins, or until a little crispy at the edges.
2.	Trim the very ends from the green beans and discard. Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
3.	Lay each chicken breast between two sheets of clingfilm on a chopping board and bash it with a rolling pin or the base of a pan until it is 1cm thick.
4.	Heat 1 tbsp olive oil in a frying pan over a medium–high heat. Season each chicken breast on both sides with ¼ tsp salt and a couple of grinds of black pepper. Once the oil is hot, cook the chicken for 3–4 mins on each side, until cooked through and no longer pink in the middle. Remove the pan from the heat and set aside.
5.	Bring a large saucepan of water to the boil with 1 tsp salt and add the green beans. Boil for 3 mins then drain and set aside (we like ours with a bit of crunch left in the middle).
6.	Put the frying pan back over a low heat. Add the crème fraîche, 3 tbsp water and the Dijon mustard. Bubble gently until you have the consistency of double cream, then return the chicken to the pan. Remove from the heat, then stir in the tarragon. Serve your potatoes and beans alongside the chicken with a healthy spoonful of your catnip tarragon sauce.