The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
French-style Chicken Breast with Potato Wedges, Green Beans & Lemon Tarragon Sauce
A classic French combo, with some Mindful Chef twists. We use quality British chicken breasts, cooked in a homemade sauce with decadent cashew cream, shallots and fresh tarragon. Golden potato wedges and green beans on the side make for an elegant but easy dinner!
High protein
Low sat fat
Family classics
Serving size
Ingredients
- 1 unwaxed lemon
- 240g green beans
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 handful of fresh tarragon
- 240g chestnut mushrooms
- 1 shallot
- 4 British Free Range chicken breasts
- 4 large potatoes
- 4 garlic clove
Nutritional Information
Calories: 535
Protein: 50g
Carbs: 48g
Fat: 15g
French-style Chicken Breast with Potato Wedges, Green Beans & Lemon Tarragon Sauce
A classic French combo, with some Mindful Chef twists. We use quality British chicken breasts, cooked in a homemade sauce with decadent cashew cream, shallots and fresh tarragon. Golden potato wedges and green beans on the side make for an elegant but easy dinner!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a medium saucepan, a measuring jug & a sieve
Get the wedges on
- Cut the potatoes into wedges. Finely chop or crush the garlic
- Place the potatoes onto the lined baking tray, drizzle with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, turning halfway, until soft and golden
- When the potatoes have 10 mins remaining, add half the garlic, toss to coat and roast for the remaining time
Time for chicken
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 5 mins on one side Season with salt and pepper
- Meanwhile, thinly slice the shallot and mushrooms. Pick the tarragon from the stalks and roughly chop
Simmer the sauce
- After 5 mins, flip the chicken and add the mushrooms and shallot to the pan, along with 1 tsp oil. Cook for 4-5 mins, until softened. Season with salt and pepper
- Add the remaining garlic and cook for another 30 secs, then stir in the cream, tarragon, stock and 200ml hot water. Bring to a boil, then lower the heat and simmer for 15 mins, until the sauce has thickened and the chicken is cooked through
Boil the green beans
- When the potatoes have 5 mins remaining, bring the medium saucepan filled with salted water to a boil
- Trim the green beans, then add to the saucepan. Boil for 2-3 mins, until cooked, then drain and season
- Halve the lemon
Last bits & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Add a squeeze of lemon juice to the mushroom sauce. Season to taste
- Serve the chicken onto plates, with the potato wedges, mushroom sauce and green beans alongside. Garnish with the remaining lemon, cut into wedges
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.