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Chicken in Bearnaise Sauce

Chicken in Bearnaise Sauce

with roasted potatoes and salad

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A recipe conveniently customised just to your liking.

Tags:

Family Friendly

•Calorie Smart

•Protein Rich

Allergens:

Egg

•Milk

•Sulphites

The quantities provided above are averages only.

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

100 grams

Hollandaise Sauce

(Contains: Egg, Milk)

5 grams

Tarragon

120 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

Nutrition Values

Energy (kJ)2239 kJ

Energy (kcal)535 kcal

Fat24.7 g

of which saturates7.1 g

Carbohydrate38 g

of which sugars13.3 g

Dietary Fiber8 g

Protein45.5 g

Salt3.5 g

Potassium958.1 mg

Calcium101.8 mg

Iron1 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.

Utensils

•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 Chicken

2

Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Halve, peel and chop the shallot into small pieces.
Slice through the chicken breast to make thin steaks.
Coat the chicken with half the chopped tarragon, salt, pepper and a drizzle of oil.
Place a pan over high heat with a drizzle of oil.
Fry chicken until cooked through, 3-6 mins on each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

Simmer the Sauce

3

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. Trim the salad leaves and roughly chop.
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 chicken alongside, drizzling over any bearnaise sauce remaining in the pan.

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