Carb-Wise: Chicken Breasts with Tarragon Cream
Roasted Brussels Sprouts & Radishes
Cooking time
20 minutes
Servings
2/4
Calories
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
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
8 g
Sodium
740 mg
Total Carb
28 g
Sugars
8 g
Protein
47 g
Fibre
9 g
Preparation
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.
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.
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.
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.
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.
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.
