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Chicken in Creamy Tarragon Sauce

Chicken in Creamy Tarragon Sauce

with Roasted Potatoes and Spring Onion Peas

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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:WW ApprovedUnder 650 calories
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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

2 unit(s)

Chicken Fillet

½ bunch(es)

Tarragon

75 grams

Creme Fraiche

(ContainsMilk)

10 grams

Chicken Stock Paste

120 grams

Peas

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2192 kJ
Energy (kcal)524 kcal
Fat16.0 g
of which saturates8.5 g
Carbohydrate49.8 g
of which sugars7.4 g
Protein48.4 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Parchment Paper
Clingfilm
Frying Pan
Saucepan
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

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!