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Recipe by olive magazine

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1. Heat a little oil in a large non-stick frying pan. Season the chicken breasts then cook skin-side down until the skin is crisp and golden brown. Turn over and continue to cook until the chicken is just done, about 8 minutes, remove and keep warm in a low oven.
2. Add the shallots to the chicken pan and cook until softened. Add the wine then bubble until reduced by half. Whisk in the butter then stir through the tarragon and beans and season. Serve the chicken with the beans.

420 kcalories, protein 32.5g, carbohydrate 7.1g, fat 26.6 g, saturated fat 14.5g, fibre 2.1g, salt 0.93 g

Latest comments and suggestions

• Vic

  31 October 2007

  Vic rated and commented on this recipe

  

  Works every time - best thing is that the beans are just slightly cooked through, nice and firm, not at all soggy.

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• Jo

  18 November 2007

  Jo commented on this recipe

  Just lovely, definately making this again

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• tinkle

  08 January 2008

  tinkle rated and commented on this recipe

  

  Yummy, I served with squash mash

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• tastytash

  28 January 2008

  tastytash rated and commented on this recipe

  

  Lovely recipe - simple yet effective flavours and easy to make. There was nothing that blew me away about this recipe but it is a great way of making chicken so would make it again for a weekday meal.

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• Belkey

  13 February 2008

  Belkey rated and commented on this recipe

  

  Fresh flavours and good with really crispy roast potatoes.

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• Martin

  14 April 2008

  Martin rated and commented on this recipe

  

  Delicious! Skin on is a must. I've done this with thighs as well, and it's just as good if not better.

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• Hireacook

  12 June 2008

  Hireacook commented on this recipe

  Very simple, very nice. Served with herby mash.

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• Hireacook

  12 June 2008

  Hireacook rated this recipe

  

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• Sazzle

  21 August 2008

  Sazzle commented on this recipe

  I loved this. It was so easy and I added a dollop of creme fraiche for something extra. Experimented on my Sister. She gave the thumbs up.

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• babyfirefly

  21 September 2008

  babyfirefly rated and commented on this recipe

  

  Really enjoyed this, very simple to make and perfect with crispy potatoes, great for a relaxed evening with friends

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• Aida G

  22 May 2009

  Aida G rated this recipe

  

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• trees0604

  19 July 2009

  trees0604 rated and commented on this recipe

  

  Added red onion and mushrooms, as well as the creme fraiche - thought it very nice and very filling! Might try it as a sauce for pasta?

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Ingredients

• olive oil
• 4 chicken breasts , skin on
• 2 shallots , finely sliced
• 300ml white wine
• 100g butter , cold, diced
• a small bunch tarragon , leaves picked
• 300g green beans blanched for 2 minutes and drained

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• olive oil
• 4 chicken breasts , skin on
• 2 shallots , finely sliced
• 300ml white wine
• 100g butter , cold, diced
• a small bunch tarragon , leaves picked
• 300g green beans blanched for 2 minutes and drained

420 kcalories, protein 32.5g, carbohydrate 7.1g, fat 26.6 g, saturated fat 14.5g, fibre 2.1g, salt 0.93 g

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