Chicken with tarragon sauce and potato slices

Heat 3 tbsp oil in a frying pan and fry the chicken breasts in brown for 10 min. Take them out of the pan. Add the mustard, the tarragon and 150 ml of water to the shortening. Bring to the boil while stirring. Return the chicken fillets, cover and simmer the chicken on the lowest heat for 15 minutes. Turn occasionally.

Heat the rest of the oil in a wok or frying pan and fry the potato slices for 8-10 min. Until golden brown and done. Bring plenty of water to a boil in a pan and boil the green beans for 6 minutes until al dente. Drain.

Cut the zucchini in slices lengthwise and cut into strips (as long as the green beans). Spoon the potato slices and stir-fry gently for another 2-3 minutes. Add the green beans and season to taste. Divide the potatoes with vegetables and the chicken fillets over 4 plates and add the tarragon sauce.