Poached chicken with green beans and tarragon

1. Half fill a medium saucepan with water. Add 1 sprig of tarragon, and season to taste. Bring to the boil. Add chicken breast to water. Reduce heat to low and simmer 5-6 minutes.
   
   
2. Drop beans into saucepan with chicken and cook for another 1-2 minutes. Remove from heat.
   
   
3. In a small saucepan, heat a little olive oil on low. Add garlic and pine nuts. Cook, stirring, for 1 minute.
   
   
   
4. Chop remaining tarragon. Toss through green beans. Arrange beans on serving plates and top with sliced chicken and pine nut mixture.

• If liked, add a can of four-bean mix to the bean mix.