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Chicken in Tarragon Sauce

Chicken in Tarragon Sauce

with green beans, roasted cherry tomato and courgette
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
398 kcal
Protein
: 
48.7g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Serving amount

320 grams

Irish Chicken Breast

500 grams

Baby Potatoes

100 grams

Green Beans

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

Energy (kJ)1665 kJ
Energy (kcal)398 kcal
Fat8.3 g
of which saturates4.8 g
Carbohydrate37.9 g
of which sugars16.4 g
Dietary Fiber9.9 g
Protein48.7 g
Salt1.8 g
Potassium1469.1 mg
Calcium122.5 mg
Iron1.7 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.
•Baking Sheet with Baking Paper

Cooking Steps

Get Prepped
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.
Cook the Green Beans
2
  • Boil a medium pot of salted water. 
  • Trim the green beans. 
  • Add the green beans and cook until just tender, 4-6 mins. 
  • Drain in a colander, then return to the pot. Season with salt and pepper.
  • Toss in a drizzle of oil, cover to keep warm and set aside.
Smash the Potatoes
3
  • 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.
  • 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.
Fry the Chicken
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.
Make the Sauce
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.
Dish Up
6
  • Divide and serve the hake between plates.
  • Add the potatoes, roasted veg and green beans on the side.
  • Top with the tarragon sauce.
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