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Chicken in Bearnaise Sauce

Chicken in Bearnaise Sauce

with roasted potatoes and salad
4.0(13)
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Calories
: 
496 kcal
Protein
: 
46.2g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Egg
  • Milk
  • Sulphites
Serving amount

100 grams

Hollandaise Sauce

(Contains: Mustard, Egg, Milk)

5 grams

Tarragon

40 grams

Salad Leaves

2 unit(s)

Tomato

500 grams

Baby Potatoes

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

1 unit(s)

Shallot

320 grams

Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Energy (kJ)2077 kJ
Energy (kcal)496 kcal
Fat13.5 g
of which saturates4.7 g
Carbohydrate55.1 g
of which sugars10 g
Dietary Fiber1 g
Protein46.2 g
Salt3.5 g
Potassium189.6 mg
Calcium8 mg
Iron0.2 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes and pop them onto a lined baking tray.
  • Drizzle with oil and season with salt and pepper.
  • Rub the oil over the potatoes then lay them cut-side down on the baking tray. 
  • Roast on the top shelf of the oven until fork tender, 25-35 mins.
Cook the Turkey
2
  • Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
  • Coat the turkey with half the chopped tarragon, salt, pepper and a drizzle of oil. 
  • Place on a lined baking tray. 
  • Bake until golden and cooked through, 15-20 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.

NOTE: Swapping to chicken?  Season as instructed and roast in your oven until cooked through, 25-30 mins. 

Simmer the Sauce
3
  • Halve, peel and chop the shallot into small pieces.
  • Place a small pot over medium-high heat with a drizzle of oil. Add the shallot and cook until softened, 3-4 mins.
  • Reduce the heat to medium and pop in the hollandaise sauce and remaining tarragon. Warm through and season to taste with salt, pepper and sugar.
  • Roughly chop the tomato. Just before serving toss tomatoes and salad leaves with a drizzle of oil and balsamic glaze. Season to taste with salt and pepper.
Divide and Serve
4
  • Divide the roasted potatoes and salad between plates. 
  • Serve the turkey alongside, drizzling over the warm bearnaise sauce over the top.
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