Baked Mustard Tarragon Chicken

• 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

1. Preheat oven to 400u0b0F. 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.
2. 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.
3. 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.

vegetable, chicken breast, section only, garlic, button mushrooms, chicken bouillon, heavy cream, wholegrain mustard, worcestershire sauce, green beans, tarragon, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/29652 (may not work)