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Creamy Tarragon Chicken

Creamy Tarragon Chicken

with Roasted Red Potatoes and Brussels Sprouts

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This chicken dish is simple, saucy and crispy! Chicken, potatoes and Brussels sprouts are cooked to perfection and topped with a creamy sauce starring Tarragon and Dijon mustard. They're the perfect partners-in-sauce!

Allergens:Milk/LaitMustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

300 g

Red Potato

7 g

Tarragon

227 g

Brussels Sprouts

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

1 unit

Chicken Stock Reduction

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate28 g
Sugar7 g
Dietary Fiber7 g
Protein47 g
Cholesterol160 mg
Sodium518 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Measuring Cups
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast potatoes and Brussels sprouts). Start prepping when oven comes up to temperature! Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

2

Meanwhile, cut Brussels sprouts in half (if larger, quarter them). On another baking sheet, toss Brussels sprouts with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in top of oven, until tender, 15-20 min.

3

Meanwhile, roughly chop tarragon leaves. On a clean cutting board, pat chicken dry with paper towel. Carefully slice into centre of each breast – parallel to the cutting board – leaving 1-inch intact on the other end. Open up chicken like a book. Season with salt and pepper.

4

Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl) then chicken. Cook, until golden-brown and cooked through, 4-5 min per side. ** (NOTE: For 4 ppl, cook chicken in 2 batches, using 1 tbsp oil for each batch!) Transfer chicken to a plate. Cover with foil and set aside.

5

Using the same pan, reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl) and stir to melt, 1 min. Add mustard, broth concentrate(s), tarragon and 1/2 cup water (dbl for 4 ppl). Whisk together, scraping up any browned bits on bottom of pan, 1-2 min. Remove pan from heat. Whisk in sour cream. Season with salt and pepper.

6

Divide potatoes, Brussels sprouts and chicken between plates. Drizzle tarragon sauce over chicken.