Put a large saucepan of water with a pinch of **salt** on to boil. Chop the **new potatoes** into 2cm cubes (no need to peel). Add the **potatoes** to your pan of boiling water and cook until tender, about 10 mins. Be careful not to overcook them! Halve the **spring onions** lengthways, then thinly slice. Finely chop the **celery**. Finely chop the **parsley** (stalks and all). Trim the tops from the **green beans** and then cut them in half.

Lay a **chicken breast** on a chopping board, place your hand flat on top and slice into it from the side so you can open it up like a book. This is called ‘butterflying’! Repeat with the remaining **chicken** then don't forget to wash your hands, knife and chopping board! Lay the **chicken** between two sheets of clingfilm. Whack the **chicken** with a rolling pin or the base of a pan until it is 1cm thick.

Put a splash of **olive oil** in a frying pan on medium-high heat. Season the **chicken** on both sides with **salt** and some **black pepper**. Once the oil is hot, fry the **chicken** for 4 mins on each side then remove from the pan. ***TIP:*** The chicken is cooked when it is no longer pink in the middle.

Once your **potatoes** are cooked, remove them from the pan with a slotted spoon and put them in a large bowl. Keep the pan of water boiling and use it to cook the **green beans** until tender with a little bit of bite left, 3-4 mins. When they are cooked, drain the **beans** in a colander and put them in a bowl of cold water to stop them going soft.

In a small bowl, mix the **mustard** with the **vinegar** and **olive oil** (amount specified in the ingredient list). Season with **salt** and **black pepper** and stir in the **spring onion**. ***TIP:*** If you happen to have a lemon in the fruit bowl then a little grating of zest would be good here too.

Pour the dressing over the **potatoes** and add the **celery** and **parsley**. Drain the **green beans** again and add them too. Lastly stir through the **sour cream** and toss gently to combine evenly. Serve on plates then slice the **chicken** and lay it over the top. **Enjoy!**