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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
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

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 Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

4 tbsp

Oil*

4

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3096 kJ
Calories740 kcal
Fat45 g
Saturated Fat12 g
Carbohydrate38 g
Sugar7 g
Dietary Fiber8 g
Protein47 g
Cholesterol160 mg
Sodium1050 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 ROAST POTATOES
1 ROAST POTATOES
1

Preheat the oven to 450°F (to roast potatoes and Brussels sprouts). Start prepping when oven comes up to temperature!

Wash and dry all produce.* 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 ROAST BRUSSELS
2 ROAST BRUSSELS
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 PREP
3 PREP
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 COOK CHICKEN
4 COOK CHICKEN
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. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) (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 MAKE TARRAGON SAUCE
5 MAKE TARRAGON SAUCE
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 FINISH AND SERVE
6 FINISH AND SERVE
6

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