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Creamy Tarragon Chicken
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Creamy Tarragon Chicken

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.

Preparation Time30 minutes


serving amount

340 g

Chicken Breasts

300 g

Red Potato

10 g


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


(Contains Milk)

3.5 tbsp



Salt and Pepper*


Nutrition Values

Energy (kJ)0 kJ
Calories924 kcal
Fat41 g
Saturated Fat14 g
Carbohydrate51 g
Sugar10 g
Dietary Fiber3 g
Protein33 g
Cholesterol94 mg
Sodium1125 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Measuring Cups



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.

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