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20 minutes

Carb-Wise: Chicken Breasts with Tarragon Cream

Roasted Brussels Sprouts & Radishes

Cooking time

20 minutes




500 /serving

Going, going, tarragon! This mouth-watering meal will disappear from the table with delight, thanks to the fragrant power of that special green herb. It brings its sweet, green anise notes to a luscious sauce with Dijon mustard and cream, which graces tender chicken breasts—plus a handful of green peas tossed into the pan for pop. Roasted Brussels sprouts and radishes (our new favourite veg combo) take up the side with a pretty colour contrast.

We will send you:

  • 2 Chicken breasts
  • 120g Radishes
  • 225g Brussels sprouts
  • 50g Diced onions
  • 1 Garlic clove
  • 1 Bunch of tarragon
  • 100g Green peas
  • 30g Vegetable demi-glace
  • 10ml Dijon mustard
  • 45ml Heavy cream
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Large high-sided pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
8 g
740 mg
Total Carb
28 g
8 g
47 g
9 g
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Mise en place
Preheat the oven to 450°F. Quarter the radishes. Remove the root ends of the Brussels sprouts; halve lengthwise (or quarter if large). Mince the garlic. Pick the tarragon leaves off the stems; finely chop the leaves.
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Roast the vegetables
In a medium bowl, toss the Brussels sprouts with a drizzle of oil, ⅓ of the spices and S&P. On a lined sheet pan, toss the radishes with a drizzle of oil, ½ the remaining spices and S&P. Roast, 4 to 6 min., until partially cooked. Remove from the oven and add the Brussels sprouts. Roast, stirring halfway, 10 to 12 min., until golden brown and tender. Keep warm.
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Start the chicken
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 4 to 6 min. per side, until partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Start the sauce
In the same pan, heat a drizzle of oil on medium-high. Sauté the onions and garlic, 1 to 2 min., until fragrant. Reduce the heat to medium. Add the cream, demi-glace, mustard, ⅔ of the tarragon, ⅓ cup water (double for 4 portions) and S&P. Cook, stirring occasionally, 2 to 3 min., until beginning to thicken.
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Finish the chicken & sauce
Return the chicken* to the pan of sauce. Cook, partially covered, 3 to 6 min. (5 to 8 min. for 4 portions), until cooked through. In the final 2 min., add the peas. Cook, stirring frequently, 1 to 2 min., until the peas are tender and the sauce has thickened.
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Plate your dish
Divide the vegetables and chicken (slice beforehand if desired) between your plates. Spoon the sauce over the chicken. Garnish with the remaining tarragon. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.