Seared Chicken Breasts with Tarragon Cream
Roasted Radishes & Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
530 /serving
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)
- 50g Diced onions
- 1 Bunch of tarragon
- 15ml Dijon mustard
- 60g Vegetable demi-glace
- 60ml 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
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
12 g
Sodium
830 mg
Total Carb
20 g
Sugars
6 g
Protein
44 g
Fibre
6 g
Preparation
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).
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. Keep warm.
Start the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 4 to 6 min. per side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & finish the chicken
Pick the tarragon leaves off the stems; finely chop the leaves. In the reserved pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Sauté the onions, 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, 4 to 6 min., until the sauce has thickened and the chicken* is cooked through.
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.
