Chicken Breast and Creamy Tarragon Sauce
with roasted cherry tomato and courgetteCalories
:
382 kcalProtein
:
47.6g proteinTotal
:
40 minutesDifficulty
:
EasyCalorie Smart
Carb Smart
Family Friendly
Protein Rich
Allergens:
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
320 grams
Irish Chicken Breast
500 grams
Baby Potatoes
5 grams
Tarragon
1 sachet(s)
Vegetable Stock
50 grams
Cream Cheese
(Contains: Milk)
125 grams
Cherry Tomatoes
1 unit(s)
Courgette
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)1600 kJ
Energy (kcal)382 kcal
Fat8.1 g
of which saturates4.4 g
Carbohydrate34.4 g
of which sugars14.7 g
Dietary Fiber8.1 g
Protein47.6 g
Salt1.8 g
Potassium1326.1 mg
Calcium87.5 mg
Iron1.1 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 your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve the baby potatoes and place on a lined baking tray.
- Drizzle with a little oil and season with salt and pepper.
- Arrange in a single layer on the baking sheet, cut-side down.
- Bake the potatoes on the top shelf of the oven, 25-30 mins.
2
- Trim the courgette, then quarter lengthways. Cut each quarter into thirds to make 3 batons.
- Pop the courgette and tomatoes onto a lined baking tray. Drizzle with oil and season with salt and pepper. Roast on the middle shelf until softened,18-20 mins.
3
- Once the potatoes have baked for 20 mins, remove from the oven.
- Using a cup or small pan, press the skin side down, flattening them.
- Drizzle with a little more oil and return to the oven. Bake for 10-15 mins, until crisp and golden.
4
- Place your hand on top of the chicken and slice through horizontally to make two thin steaks.
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken steaks and season with salt and pepper. Cook through, 3-6 mins each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Remove from the pan and return to medium-high heat.
5
- Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
- Add the cream cheese, stock, chopped tarragon and a splash of water to the pan.
- Cook for 1-2 mins, until combined and season with salt and pepper. Add a splash of water to loosen sauce if needed.
6
- Divide the chicken between plates.
- Add the potatoes and roasted veg on the side.
- Top with the tarragon sauce.
