• Prep 15m
• Cook 45m
• Serves 4

Ingredients​

• 600g baby Carisma potatoes, quartered
• 1 brown onion, cut into thick wedges
• 1 1/2 tbsp vegetable oil
• 20g Unsalted Butter
• 4 (250g each) small  chicken breast fillets
• 40g pkt French Onion Soup Mix
• 250ml (1 cup) thickened cream
• 1 tbsp Dijon mustard
• 2 fresh thyme sprigs, leaves picked
• 100g green beans, thinly sliced lengthways, steamed

Method​

• Step 1
  Preheat oven to 200C/180C fan forced. Arrange the potato and onion on a 2.5cm-deep, 25 x 35cm baking dish. Drizzle with 1 tbsp oil. Season with salt n pepper. Bake for 30 minutes or until the potato starts to turn golden
• Step 2
  Meanwhile, heat the butter and remaining oil in a frying pan over medium heat. Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a plate. Whisk the soup mix, cream, mustard and 80ml (1/3 cup) water in a jug.
• Step 3
  Place the chicken breasts in between the potato and onion on the dish. Pour the cream mixture over the top and sprinkle with the thyme. Bake for 20 minutes or until the chicken is golden and the potato is tender. Top with green beans, to serve.