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Ingredients
Method
- 300g small new potatoes
- 2 tbsp olive oil
- 2 chicken breasts, skin removed, each sliced into 3 pieces
- 200g cream cheese with herbs
- 1 tsp wholegrain mustard
- 180g cherry tomatoes on the vine
- Small handful of fresh tarragon, leaves picked
- Preheat the oven to 200C. Boil the potatoes in salted water for 10 mins, then drain and lightly crush with a fork. Tip into a roasting tin with 1 tbsp of oil and some seasoning, then roast for 20 mins to crisp up.
- Meanwhile, heat the remaining oil in a frying pan and season the chicken all over. Fry for 5 mins to brown all over, then stir in the cream cheese and mustard to combine. Add the tomatoes and simmer for 5 mins, or until the chicken is cooked through. Serve with the crispy potatoes and some fresh tarragon sprinkled on top.
30 mins
2 serving
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