Chicken And Fava Bean Fricassee

• 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

1. Toss the chicken in the flour; shake away excess flour.
2. 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.
3. 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.
4. 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.

chicken breasts, flour, olive oil, butter, baby new potatoes, baby carrots, chicken stock, beans, crueme fraueeche, tarragon

Taken from recipes-plus.com/api/v2.0/recipes/30498 (may not work)