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Seared Chicken Breasts with Creamy Tarragon Sauce

with Roasted Root Vegetables

Cooking time

30 minutes




560 /serving

Tarragon, tarragon, can you do no wrong? We’re big fans of this herby taste bomb, for its soft green edge and elegant tinge of anise. The flavour floats on your tongue when you combine it with cream, and adding sautéed shallot and mustard for a sauce takes it over the top. The rest is an ode to simplicity: pan-seared chicken breasts for a classic pairing and thick-cut carrots, Brussels sprouts and ever-sweet parsnips roasted just enough to keep their bite.

We will send you:

  • 2 Chicken breasts
  • 200g Carrots
  • 225g Brussels sprouts
  • 1 Shallot (or onion)
  • 1 Bunch of tarragon
  • 200g Parsnips
  • 30g Vegetable demi-glace
  • 10g Dijon mustard
  • 30ml Heavy cream
  • 6g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)

Contains: Milk, Mustard, Sulphites

You will need:

Large pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
6 g
440 mg
Total Carb
46 g
15 g
46 g
12 g
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Roast the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise. Peel the parsnips; halve lengthwise (or quarter if large). Remove the root ends of the Brussels sprouts; halve lengthwise (or quarter if large). On a lined sheet pan, toss the carrots and parsnips with a drizzle of oil, ½ the spices and S&P. Arrange in a single layer and roast, 10 to 11 min., until beginning to brown. Flip and add the Brussels sprouts; toss with a drizzle of oil and S&P. Return to the oven and continue to roast, 12 to 14 min., until tender.
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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Mise en place
Peel, halve and mince the shallot. Pick the tarragon leaves off the stems; finely chop the leaves.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Sauté the shallot, 30 sec. to 1 min., until fragrant. Add the cream, mustard, demi-glace, ¾ of the tarragon and ¼ cup water (double for 4 portions); season with the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until slightly thickened.
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Plate your dish
Divide the vegetables and chicken 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.