Chicken in Creamy Tarragon Sauce
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Chicken in Creamy Tarragon Sauce

Chicken in Creamy Tarragon Sauce

with Roasted Potatoes and Spring Onion Peas

This delicious Chicken in Creamy Tarragon Sauce has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Calorie Smart
•WeightWatchers
Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Garlic Clove

1

Spring Onion

2

British Chicken Breasts

½

Tarragon

75

Creme Fraiche

(Contains Milk)

10

Chicken Stock Paste

120

Peas

Not included in your delivery

75

Water for the Sauce

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Nutritional information

Energy (kcal)535 kcal
Energy (kJ)2239 kJ
Fat17.4 g
of which saturates8.8 g
Carbohydrate50.7 g
of which sugars8.7 g
Protein49.2 g
Salt1.24 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Baking Paper
•Garlic Press
•Cling Film
•Grill Pan
•Medium Saucepan

Instructions

Roast the Potatoes
1

Preheat your oven to 200°C.
Chop the potatoes into 2cm chunks (no need to peel).
Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Flatten the Chicken
2

Meanwhile, peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
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 and equipment after handling raw chicken and its packaging.

Get Frying
3

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.

Make the Sauce
4

While the chicken cooks, pick the tarragon leaves from their stalks and finely chop (discard the stalks).
Once the chicken is cooked, lower the heat to medium and add the garlic. Cook for 1 min.
Stir in the creme fraiche, water for the sauce (see ingredients for amount) and chicken stock paste, then bring to a simmer and bubble gently until the sauce has thickened, 2-4 mins.
Remove from the heat, then stir through the tarragon.

Cook the Peas
5

While the sauce simmers, heat a drizzle of oil in a small saucepan on medium-high heat.
When the pan is hot, add the spring onion and cook for 1-2 mins. Add the peas and stir-fry until piping hot, 2-3 mins. Season with salt and pepper.

Serve
6

When everything is ready, slice the chicken widthways, then transfer to your plates and spoon over the creamy tarragon sauce. TIP: Add a splash of water and warm through if it's a little thick.
Serve the roasted potatoes and peas alongside. Enjoy!

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