Chicken with Tarragon-Mustard Sauce
Sautéed Veggies & Toasted Almonds
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
Put on a sweater, sit back and soak up chill vibes. There’s no cozier coating for chicken breasts than this tarragon pan sauce (our favourite low-key herb for its hints of citrus and licorice). Sautéed butternut squash and greens are garnished with keto-friendly almonds.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Diced butternut squash
- 4g Tarragon
- 120g Baby greens (baby spinach or kale)
- 25g Almonds
- 15ml Whole-grain mustard
- 12g Chicken demi-glace
- 60ml Heavy cream
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Almonds • Milk • Mustard • Sulphites
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
3 or 6 tbsp Butter
Total Fat
46 g
Saturated Fat
20 g
Sodium
1440 mg
Total Carb
26 g
Sugars
10 g
Protein
46 g
Fibre
5 g
Preparation
Toast the almonds
- Heat a large, dry pan on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a small bowl and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with ⅔ of the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and 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.
Sauté the vegetables
- Meanwhile, in a second large pan, heat a drizzle of oil on medium.
- Add the squash and sauté, 4 to 6 min., until tender.
- Add the spinach and 1 tbsp butter (double for 4 portions).
- Sauté, 1 to 2 min., until wilted; season with the remaining spices and S&P.
Mise en place
- Meanwhile, pick the tarragon leaves off the stems; finely chop the leaves.
Make the sauce & coat the chicken
- Heat the reserved pan on medium.
- Add the cream, mustard, demi-glace, tarragon and ¼ cup water (double for 4 portions).
- Cook, scraping up any browned bits, 2 to 3 min., until thickened.
- Add 2 tbsp butter (double for 4 portions); stir well.
- Return the chicken; toss well.
Plate your dish
- Divide the chicken (slice beforehand if desired), sauce and vegetables between your plates.
- Garnish with the almonds. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
