Preheat your oven to 220°C. Chop the **new potatoes** into bite-sized pieces (no need to peel). Trim the tops from the **green beans**. Pick the **tarragon leaves** from their stalks and finely chop (discard the **stalks**).

Place the **potatoes** on a lined baking tray and drizzle over a little **olive oil**. Season with a pinch of **salt** and a few grinds of **black pepper**. Toss to coat then spread out evenly and roast on the top shelf of your oven until crispy, 20-25 mins.

Lay a **chicken breast** on a chopping board, place your hand flat on top and slice into it from the side. Open it up like a book. This is called butterflying! Repeat with the remaining chicken. Lay the **chicken** between two sheets of clingfilm and bash it with a rolling pin or the base of a pan until it is 1cm thick. Don't forget to wash your hands afterwards!

Heat a splash of **olive oil** in a frying pan on medium-high heat. Season the **chicken** on both sides with a pinch of **salt** and **black pepper**. Once the **oil** is hot, cook the **chicken** for 4-6 mins on each side, then remove the pan from the heat. ***TIP:*** The chicken is cooked when it is no longer pink in the middle.

Bring a large saucepan of water to the boil with a pinch of **salt** and add the **green beans**. Boil until tender, 4-5 mins. Drain the **beans** in a colander and set aside.

Put the frying pan with your **chicken** back on medium heat. Add the **crème fraîche**, a splash of water and the **Dijon mustard**. Bubble gently until you have the consistency of **double cream**, then remove from the heat, and stir in the **tarragon** ***TIP:*** *If you don’t like tarragon, add a little less!* Serve your **potatoes** and **beans** with the **chicken** on top and a healthy spoonful of your **tarragon sauce. Enjoy!**