Chicken with Green Beans and Potato Salad

Peel and grate the garlic (or use a garlic press).

Halve, peel and chop the shallot into small pieces.

Roughly chop the parsley (stalks and all).

Boil a medium pot of salted water for the green beans. Trim the green beans. TIP: If you're in a hurry you can boil the water in your kettle.

Meanwhile, place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.
Place a large pan over medium-high heat with a drizzle of oil.
When hot, add the chicken steaks and season with salt and pepper. Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Add the creme fraiche, worcester, half the parsley and half the mustard (per 2P) in the chicken pan. Mix well and turn to coat the chicken in the sauce. Allow to warm through. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.

Meanwhile, add the beans to the boiling water and cook until just tender, 4-6 mins. 

Drain the beans in a colander. Return the pot on medium-high heat with  a knob of butter and a drizzle of oil.
Brown the beans for 2-4 mins with the shallot, the rest of the garlic, half  of dried oregano (per 2P) and half of the parsley. Add salt and pepper and set aside, covered.
When the potatoes are cooked, mix them with the green beans and shallot.