Step 1

Heat 2 teaspoons of oil in a large, deep frying pan over medium-high heat. Season chicken with salt and pepper. Cook for 2-3 minutes each side or until browned. Transfer to a plate.

Step 2

Heat remaining oil in pan over medium heat. Cook onion, garlic and mushroom, stirring, for 5 minutes or until tender. Add wine. Cook for 2 minutes or until reduced by half. Add the tomato, stock and tarragon and bring to a simmer.

Step 3

Return the chicken to the pan. Cook, turning once, for 12-15 minutes or until cooked through. Season with salt and pepper. (To freeze, see notes).

Step 4

Divide the chicken mixture and beans among serving plates. Sprinkle with parsley.