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20 minutes

Nick’s Pick | Carb-Wise: Chicken with Tarragon Sauce

Roasted Radishes & Brussels Sprouts

Cooking time

20 minutes




450 /serving

He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. A sleeper hit among herbs, tarragon doesn’t have as high a public profile as basil, thyme or sage. Nonetheless, we love its distinctive, bittersweet notes of anise, which shine through in this speedy and sensuous dish. You’ll toss Brussels sprouts and radishes in lemony seasonings and put them in the oven to roast. Sear the chicken to its juicy best, and coat it with a succulent sauce that stirs together Dijon mustard with cream, demi-glace and freshly chopped tarragon leaves. A star is born!

We will send you:

  • 2 Chicken breasts
  • 200g Brussels sprouts
  • 100g Radishes (or French radishes)
  • 1 Shallot (or onion)
  • 1 Bunch of tarragon
  • 15ml Dijon mustard
  • 30ml Vegetable demi-glace
  • 30ml 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 pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
23 g
Saturated Fat
12 g
830 mg
Total Carb
20 g
6 g
44 g
6 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 (quarter if large).
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Roast the vegetables
On a lined sheet pan, toss the radishes with a drizzle of oil, ¼ of the spices and S&P. Roast, 4 to 6 min., until partially cooked. Remove from the oven and add the Brussels sprouts, a drizzle of oil, ⅓ of the remaining spices and S&P; toss well. Roast, stirring halfway, 10 to 12 min., until golden brown and tender.
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Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 6 to 8 min. on one side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
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Make the sauce & finish the chicken
Pick the tarragon leaves off the stems; finely chop the leaves. Halve, peel and thinly slice the shallot. In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the shallot and sauté, scraping up any browned bits from the bottom of the pan, 30 sec. to 1 min., until fragrant. Reduce the heat to medium and add the cream, demi-glace, mustard, ⅔ of the tarragon and ¼ cup water (double for 4 portions); stir well. Return the chicken and cook, partially covered, 6 to 8 min., until the sauce has thickened and the chicken* is cooked through.
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Plate your dish
Divide the chicken (slice beforehand if desired) and vegetables 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.