Baked Mustard Tarragon Chicken - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
4 None small boneless skinless chicken breast
1 None leek, pale section only, thinly sliced
2 cloves garlic, minced
8 oz button mushrooms, halved
1 cube chicken bouillon
1 1/4 cups heavy cream
2 tbsp wholegrain mustard
2 tbsp Worcestershire sauce
3 1/2 oz green beans, cut into thirds
1/2 tbsp chopped tarragon
None None Mashed potatoes, to serve

Preparation

Preheat oven to 400\u00b0F. Heat half the oil in a 2-quart Dutch oven over moderate heat. Add chicken; cook for 2 mins each side or until browned. Transfer to a heatproof plate.
Add remaining oil to dish. Add leek; cook and stir for 3 mins or until soft. Add garlic and mushrooms; cook and stir for 3 mins. Add crumbled bouillon, 1/2 cup water, cream, mustard and Worcestershire sauce. Bring to a boil. Reduce heat to moderate. Simmer, uncovered, for 5 mins.
Transfer mixture to a casserole dish. Add chicken; turn to coat. Bake, covered, for 20 mins or until chicken is cooked. Add beans; bake for 3 mins more or until tender. Sprinkle with tarragon. Serve with mashed potatoes.