Creamy Tarragon Chicken
with Roasted Red Potatoes and Broccoli
This chicken dish is simple, saucy and crispy! Chicken, potatoes and broccoli are cooked to perfection and topped with a creamy sauce starring tarragon and Dijon mustard – the classic partners-in-sauce!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Breasts
300 g
Red Potato
7 g
Tarragon
227 g
Broccoli, florets
6 tbsp
Sour Cream
(Contains: Milk)
1.5 tsp
Dijon Mustard
(Contains: Mustard)
1 unit
Chicken Broth Concentrate
Not included in your delivery
¼ tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
3 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 20-25 min.
While potatoes roast, cut broccoli into bite-sized pieces. Add broccoli and 1 tbsp oil (dbl for 4 ppl) to another unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until tender, 12-15 min.
While broccoli roasts, roughly chop tarragon leaves. On a clean cutting board, pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, 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 per batch!) Transfer chicken to a plate and cover with foil to keep warm.
Reduce heat of the same pan to medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 1 min. Add mustard, broth concentrate, tarragon and 1/3 cup water (dbl for 4 ppl). Whisk to combine, scraping up any browned bits on the bottom of pan, 1-2 min. Remove the pan from heat. Whisk in sour cream. Season with salt and pepper.
Thinly slice chicken, if desired. Divide potatoes, broccoli and chicken between plates. Drizzle tarragon sauce over chicken.
