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.
Serving size
Ingredients
Ingredients
- 4 garlic clove
- 4 large potatoes
- 4 British Free Range chicken breasts
- 1 shallot
- 240g chestnut mushrooms
- 1 handful of fresh tarragon
-
200ml cashew cream (Nuts)(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
-
10g chicken stock powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 240g green beans
- 1 unwaxed lemon
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 87Kcal | 535Kcal |
| 362kJ | 2238kJ | |
| Fat | 2.5g | 15g |
| of which saturates | 0.7g | 4.3g |
| Carbohydrates | 8g | 48g |
| of which sugars | 1.0g | 6.2g |
| Protein | 8.0g | 50g |
| Salt | 0.14g | 0.88g |
| Fibre | 1.6g | 9.9g |
High protein
Low sat fat
French-style Chicken Breast with Potato Wedges, Green Beans & Mushroom Tarragon Sauce
A classic French combo, with some Mindful Chef twists. We use free-range 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!
Cooking Instructions
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 5 mins, until the mushrooms have 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 to medium and simmer for 16 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 with salt and pepper
- 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
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