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!
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Chicken Broth Concentrate
Salt and Pepper*
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.
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.
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.
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.
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.
Divide potatoes, Brussels sprouts and chicken between plates. Drizzle tarragon sauce over chicken.