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BETH’S TARRAGON CHICKEN WITH HARICOT VERTS
Serves 4-6
Ingredients
8 pieces of cut up chicken
Salt and Pepper to taste
1 tbsp (15 ml) olive oil
½ cup (120 ml) white wine
2 shallots minced
1 cup (240 ml) chicken stock
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) grain mustard
1 tbsp (15 ml) fat free Greek Yogurt
1 tbsp (15 ml) dried tarragon
2 tbsp (30 ml)fresh tarragon
salt and freshly cracked pepper to taste
1 lb (450 g) of French Green Beans (Haricot Verts)
1 tsp (15 ml) lemon zest
Method:
Cut chicken breasts in half to allow for even roasting among the pieces. Season well on all sides with salt and pepper.
Heat olive oil in an oven safe skillet. Place chicken in skillet and brown on both sides. Place skillet in a 425F (218C) oven until meat thermometer registers 165F (73C) in the thickest piece of meat. Transfer chicken to a plate. Cover with foil to keep warm.
Bring a pot of salted water to boil, add green beans and cook just until tender. Drain beans, transfer to a serving bowl and top with lemon zest.
Using an oven mitt, because remember your skillet was in the oven and will be hot! Deglaze the pan with the wine (or ½ cup/120 ml) of chicken stock). Add the chicken stock, and shallots and reduce down by half. Then add mustards and whisk. Reduce heat to a low simmer and add the Greek yogurt and herbs. Remove from heat.
Place chicken on a large serving platter and pour tarragon mustard sauce over it. Serve with French Green beans. Bon Appetit!
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