Protein Swap | Creamy Tarragon-Caper Chicken
with Buttered Veggies
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Which came first, the chicken or the cream? Poultry and luscious sauces so easily go together, they deserve equal billing. A lip-smacking combo of capers, fresh tarragon and heavy cream meets steamy boiled baby potatoes, Brussels sprouts and peas, laced with butter and spices.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 4g Tarragon
- 300g Brussels sprouts
- 450g Baby potatoes
- 30ml Vegetable demi-glace
- 10g Capers
- 150g Green peas
- 45ml Heavy cream
- 5g Herby Sidekick spices (thyme, parsley, mustard powder, salt)
Contains: Milk • Mustard
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
33 g
Saturated Fat
17 g
Sodium
620 mg
Total Carb
64 g
Sugars
11 g
Protein
47 g
Fibre
16 g
Preparation
Boil the vegetables
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Add the potatoes (halve if large) and boil, 5 min., until partially cooked.
- Add the Brussels sprouts (halve if large) and boil, 10 to 12 min., until tender. Drain and return to the pot.
- Heat on low and add the peas, 2 tbsp butter (double for 4 portions),** ½ the spices and S&P**;
- Steam, stirring gently, 2 to 3 min.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing. Reserve the pan.
Mise en place
- Meanwhile, pick the tarragon leaves off the stems; chop the leaves.
- Chop the capers.
Make the sauce
- In the reserved pan, heat 1 tbsp butter (double for 4 portions) on medium.
- Add the capers and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, cream, 2 tbsp water (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until slightly thickened.
- Add ⅔ of the tarragon; stir well.
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.
