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Ingredients
Method
- 4 large chicken breasts with skin on
- 100ml olive oil
- 600g green beans
- 12-15 baby leeks
- ½ tsp Dijon mustard
- 2 tbsp white wine vinegar
- 2 shallots, chopped
- 2 tsp chopped tarragon
- 4 tsp chopped parsley
- Salt and pepper
- Preheat the oven to 180C. Heat an ovenproof frying pan with 1 tbsp of oil, season the chicken breasts, then fry for 2 minutes, skin side down, in the pan until golden. Turn over, fry for another minute, then pop in the oven for 15 mins to cook through.
- Meanwhile, cook the beans and leeks in a pan of salted water for 3 mins. Take a medium bowl, and whisk the mustard, vinegar, and 100ml olive oil together. Add the shallots and herbs, season well, and then slice the beans and leeks and add to the dressing. Serve the bean and leek salad on plates, and top with a roasted chicken breast. Drizzle with extra dressing, and enjoy.
30 mins
4 serving
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