Roast Turkey Breast with Potatoes, Green Beans, and Mustard Pan Sauce
INGREDIENTS

Nonstick vegetable oil spray
4 tablespoons honey mustard, divided
5 tablespoons chopped fresh tarragon, divided
2 1/2 tablespoons olive oil, divided
1 2 1/4-pound boneless turkey breast, net removed
2 pounds baby potatoes, halved
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
2 8-ounce packages trimmed French green beans (haricot verts)
1 cup low-salt chicken broth


Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk 2 tablespoons mustard, 2 tablespoons tarragon, and 1 tablespoon oil in small bowl. Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast turkey in bottom third of oven 45 minutes.
While turkey roasts, toss potatoes, s

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