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Creamy Tarragon Chicken
with Roasted Red Potatoes and Green Beans
This chicken dish is simple but summary. Chicken, potatoes and green beans, all finished off with a creamy sauce featuring tarragon and Dijon mustard. They're perfect partners!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
300 g
Red Potato
10 g
Tarragon
170 g
Green Beans
6 tbsp
Sour Cream
(Contains Milk)
1.25 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
1 unit
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
3.5 tbsp
Oil*
4
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the potatoes into 1-inch pieces. On a baking sheet, toss the potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, until the potatoes are golden-brown, 25-28 min.
Meanwhile, roughly chop the tarragon leaves. Cut the stems off the beans, if needed. Pat the chicken dry with paper towels. Carefully slice into the centre of each chicken – parallel to the cutting board – leaving 1-inch intact on the other end. Open the chicken up like a book and season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then the green beans. Cook, stirring occasionally, until the beans are tender-crisp, 5-6 min. Season with salt and pepper. Transfer to a plate and cover to keep warm. Set aside.
Reduce the heat to medium. Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the chicken. Cook, until golden and cooked through, 4-5 min per side. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) (NOTE: Cook in two batches for 4 ppl, using 1 tbsp oil for each batch.) Transfer the chicken to the plate with the green beans and cover to keep warm.
Add 1 tbsp butter (dbl for 4 ppl), mustard, broth concentrate(s), tarragon and 1/2 cup water (dbl for 4 ppl) to the same pan. Whisk together, scraping up any browned bits on the bottom of the pan, 1-2 min. Remove the pan from the heat and whisk in the sour cream. Season with salt and pepper.
Divide the potatoes, green beans and chicken between plates. Drizzle the tarragon sauce over the chicken.
