Ingredients

4 chicken breasts

2 tbsp olive oil

1 tbsp flour

300ml milk

2 red onions, cut into wedges

250g fine green beans

1 tsp sugar

1 tbsp white wine vinegar

150ml vegetable stock

3 tbsp chopped tarragon

4 tbsp breadcrumbs

1 tbsp grated cheese

Method

Preheat the oven to 190C

Heat 1 tbsp of oil in a frying pan, add the chicken and fry for 3-4 minutes until brown. Transfer the chicken to an ovenproof dish.

Add the onions to the pan and fry for a couple of minutes.

Pour over the chicken, then add the beans.

Make a sauce; mix the remaining oil and flour in a saucepan, and gradually blend in the milk.

Slowly bring to the boil, stirring constantly, then simmer for a couple of minutes, then set aside.

Warm the sugar and vinegar in a separate saucepan.

Stir until the sugar darkens, then add the stock, bring to the boil and simmer for 1 minute.

Now gradually add to the sauce in the other pan and blend well.

Add tarragon and seasoning and pour over the chicken and vegetables.

Sprinkle with cheese and breadcrumbs and bake for 20-25 minutes until golden brown.

Cooks Comments and Tips

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