Pan-fried chicken with creamy beans & leeks

A great supper dish, which is simple and quick, and makes a nice substantial meal with the beans and leeks.

Ingredients

Instructions

1. To make the mustard and tarragon butter, mix 2 tbsp of chopped fresh tarragon with 125 g soften butter and 1 tbsp wholegrain mustard. Roll, wrap in cling film and freeze. To serve, slice of rounds as required.
2. To cook the beans and leeks, melt the 50 g butter in a saucepan, add the leeks, garlic and rosemary and fry gently for
   5 minutes until softened but not golden. Add the beans, stir once, then pour in the stock. Bring to the boil, cover and simmer for
   15 minutes
3. Remove the lid, stir in the cream, add salt and pepper to taste, then simmer, uncovered, for a further
   5 minutes until the sauce has thickened. Set aside while you prepare the chicken.
4. Season the chick with salt and pepper. Heat the 25 g butter and oil in a frying pan and as soon as the butter stops foaming, cook the chicken skin-side down for
   4 minutes, turn over and cook for a further
   4 minutes.
5. Top each breast with a couple of slices of the mustard and tarragon butter and leave to rest for
   2-3 minutes in a warm oven. Serve with the beans and a simple watercress salad.