Chicken And Fava Bean Fricassee - cooking recipe

Ingredients

4 None boneless skinless chicken breasts, halved
1/4 cup flour, seasoned with salt and pepper
1 tsp olive oil
1 tbsp butter
14 oz baby new potatoes, thinly sliced
7 oz baby carrots
2 cups chicken stock
10 oz frozen broad beans, thawed and peeled
1/4 cup creme fraiche or sour cream
2 tsp tarragon leaves

Preparation

Toss the chicken in the flour; shake away excess flour.
Heat the oil and butter in a large, deep skillet on medium-high heat. Cook the chicken until well browned all over and almost cooked through. Remove from the pan.
Add the potatoes and carrots to the pan and cook, stirring, for 1 min. Stir in the stock and bring to a boil. Reduce heat to low; cover and simmer for about 5 mins or until the vegetables are almost tender.
Return the chicken to the pan and simmer, covered, for about 5 mins or until heated through. Add the beans and creme fraiche and stir until heated through. Season. Sprinkle with tarragon.