Tarragon Chicken & Mash

• Chicken breast(700 g)
• Potato(800 g)
• Leek(1)
• Garlic(2 cloves)
• Tarragon(2 tbsp)
• Heavy cream(250 ml)
• Chicken Broth(180 ml)
• Butter(3 tbsp)
• Olive oil(1 tbsp)
• Dijon Mustard(1 tbsp)
• Lemon(1)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Peel and chop the {Potato} into large chunks. Halve, wash, and finely slice the {Leek}. Finely chop the {Garlic} and {Tarragon}. Pat the {Chicken breast} dry and season both sides with {Salt} and {Black pepper}.

   ~12 min

2. 2

   Add the {Potato} to a saucepan, cover with water, and season with a little salt. Bring to a boil and cook until very tender, 15 minutes.

   ~15 min

3. 3

   Meanwhile, heat the {Olive oil} and half the {Butter} in a large pan over medium-high heat. Cook the {Chicken breast} for 5-6 minutes per side until golden and cooked through. Transfer to a plate to rest.

   ~12 min

4. 4

   Lower the heat to medium. Add the {Leek} and cook for 4 minutes until softened, then stir in the {Garlic} for 30 seconds. Add the {Chicken Stock}, {Heavy cream}, {Dijon Mustard}, and most of the {Tarragon}. Simmer for 5 minutes until the sauce is silky and lightly thickened. Squeeze in half the {Lemon}.

   ~10 min

5. 5

   Drain the {Potato}, then mash with the remaining {Butter}. Season to taste with a little more salt and pepper if needed.

   ~3 min

6. 6

   Spoon the mash onto plates, top with the rested {Chicken breast}, and spoon over the tarragon cream sauce with the leeks. Finish with the remaining {Tarragon} and serve with wedges of the remaining {Lemon}.

   ~3 min