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Chicken and Tarragon Sauce

Chicken and Tarragon Sauce

with Roasted Potatoes and Peas
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
513 kcal
Protein
: 
40.9g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Sulphites
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

½ bunch(es)

Tarragon

2 unit(s)

British Chicken Breasts

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Dijon Mustard

(Contains: Sulphites, Mustard)

10 grams

Chicken Stock Paste

120 grams

Peas

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

Not included in your delivery

50 milliliter(s)

Water

Energy (kJ)2148 kJ
Energy (kcal)513 kcal
Fat18.5 g
of which saturates9.1 g
Carbohydrate54.8 g
of which sugars7.3 g
Dietary Fibre8.3 g
Protein40.9 g
Salt0.5 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Preheat your oven to 200°C. Chop the new potatoes into 2cm chunks (no need to peel). Pick the tarragon leaves from their stalks and finely chop (discard the stalks).

2

Place the potatoes on a baking tray and drizzle over a little oil. Season with a pinch of salt and pepper. Toss to coat, then spread out evenly and roast on the top shelf of your oven until crispy, 20-25 mins, turning halfway.

3

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

4

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. Once the pan is hot, lay in the chicken. Cook until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove from the heat.

5

Heat a drizzle of oil in a small saucepan on medium-high heat. When the pan is hot, add the garlic and spring onion, cook for 1 min. Add the peas and stir-fry for 2-3 mins.

6

Meanwhile, put the frying pan with your chicken back on medium heat. Add the crème fraîche, a splash of water, chicken stock paste and the Dijon mustard. Bubble gently until the sauce has thickened, then remove from the heat and stir in the tarragon. Serve the roasted potatoes and peas with the chicken on top and a spoonful of your tarragon sauce. Enjoy!

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