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Creamy Tarragon Chicken

Creamy Tarragon Chicken

with Roasted Red Potatoes and Green Beans

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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!

Allergens:Milk/LaitMustard/MoutardeSulphites/Sulfite

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

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

340 g

Chicken Breasts

300 g

Red Potato

10 g

Tarragon

170 g

Green Beans

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1.25 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

3.5 tbsp

Oil*

4

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories924 kcal
Fat41 g
Saturated Fat14 g
Carbohydrate51 g
Sugar10 g
Dietary Fiber3 g
Protein33 g
Cholesterol94 mg
Sodium1125 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Measuring Cups
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the potatoes, green beans and chicken between plates. Drizzle the tarragon sauce over the chicken.