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Pan-Seared Chicken Breasts with Tarragon Cream Sauce

Garlic-Pea Rice & Roasted Broccoli

Cooking time

25 minutes




780 /serving

Chicken is a surefire family fave, but add this creamy sauce and watch those smiles grow even wider. It starts with a flavoursome fond left from searing the chicken breasts, then blends in butter, garlic, heavy cream, and a mix of spices and aromatics—including a burst of lemon. A final touch of fresh, fragrant tarragon and the sauce is done, ready to drizzle all over the roasted broccoli, garlic-pea rice and that tender poultry.

We will send you:

  • 4 Chicken breasts
  • 2 Garlic cloves
  • 1 Broccoli
  • 1 Bunch of tarragon
  • 315g White rice
  • 150g Green peas
  • 10g Dijon mustard
  • 15g Minced roasted garlic
  • 90ml Heavy cream
  • 12g Chicken demi-glace
  • 30g Pasta to Piccata blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Large pan
Sheet pan
3 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
26 g
Saturated Fat
12 g
700 mg
Total Carbs
83 g
4 g
51 g
6 g
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Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add the roasted garlic and 1 tbsp butter; fluff with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, cut off and discard the bottom inch of the broccoli stem. Cut the broccoli into long, thin florets, including the stem. Mince the garlic cloves. Pick the tarragon leaves off the stems, discarding the stems; finely chop the leaves.
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Roast the broccoli & cook the peas
While the rice continues to cook, on a lined sheet pan, toss the broccoli with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork. While the broccoli roasts, in a large pan, heat 1 tbsp butter on medium-high. Add the peas and cook, stirring frequently, 2 to 3 minutes, until warmed through; season with S&P. Add ½ the garlic and cook, stirring, 30 seconds to 1 minute, until fragrant. Transfer to a bowl and reserve the pan.
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Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.
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Make the tarragon cream sauce
In the reserved pan of fond, heat 1 tbsp butter on medium. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the remaining spice blend and cook, stirring constantly, 30 seconds to 1 minute, until combined. Slowly whisk in the heavy cream, demi-glace, as much Dijon mustard as you’d like and ¾ cup water until no lumps remain. Cook, stirring frequently, 1 to 2 minutes, until thickened.
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Finish & serve
Remove the pan of sauce from the heat and stir in as much tarragon as you’d like; season with S&P to taste. To the pot of rice, add the peas; season with S&P and stir to combine. Divide the garlic-pea rice and roasted broccoli between your plates. Top with the sliced chicken and tarragon cream sauce. Bon appétit!

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