Protein Upgrade | ORGANIC Chicken with Tarragon Sauce
Roasted Radishes & Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
A sleeper hit among herbs, tarragon doesn’t have as high a public profile as basil, thyme or sage. We’re giving it some love in this sensuous sans-carbs dish. In a sauce for seared organic chicken breasts, its gentle notes of anise shine with Dijon and cream.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 200g Radishes
- 300g Brussels sprouts
- 4g Tarragon
- 1 Shallot (or onion)
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 30ml Heavy cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
27 g
Saturated Fat
12 g
Sodium
860 mg
Total Carb
25 g
Sugars
8 g
Protein
36 g
Fibre
9 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Quarter the radishes.
- Halve the Brussels sprouts 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.
- 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 the vegetables are golden brown and tender.
Start the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 6 to 8 min. on one 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.
- Halve, peel and thinly slice the shallot.
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the shallot and sauté, scraping up any browned bits, 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, 6 to 8 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.
