Chicken in Tarragon Hollandaise Sauce
with smashed balsamic potatoes and saladCalories
:
557 kcalProtein
:
45.9g proteinTotal
:
35 minutesDifficulty
:
EasyProtein Rich
Family Friendly
Calorie Smart
Allergens:
- Egg
- Milk
- Sulphites
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
100 grams
Hollandaise Sauce
(Contains: Egg, Milk)
5 grams
Tarragon
500 grams
Baby Potatoes
2 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Shallot
1 unit(s)
Mini Cucumber
320 grams
Irish Chicken Breast
1 sachet(s)
Garlic & Herbs
40 grams
Salad Leaves
2 unit(s)
Tomato
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)2332 kJ
Energy (kcal)557 kcal
Fat25 g
of which saturates7.2 g
Carbohydrate41.5 g
of which sugars13.9 g
Dietary Fiber7.6 g
Protein45.9 g
Salt5.3 g
Potassium1102.8 mg
Calcium89.2 mg
Iron1.4 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 the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes. Quarter larger pieces. Pop onto a lined baking tray. Toss with oil, salt and pepper. Spread out in a single layer, cut-side down.
- Roast on the top shelf of the oven, 15-20 mins.
- After 20 mins, remove from the oven. Crush the potatoes with the bottom of a pot or bowl.
- Drizzle with more oil and return to the top shelf until crispy and golden, 10-15 mins. Drizzle over half the balsamic glaze and toss to coat.
2
- Place a hand on top of the chicken and slice through to make thin steaks.
- Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Halve, peel and chop the shallot into small pieces.
- Coat the chicken with half the chopped tarragon, garlic herb mix, salt, pepper and a drizzle of oil. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Place a pan over high heat with a drizzle of oil.
- Fry until cooked through, 3-6 mins on each side.
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.
- Meanwhile, roughly chop the tomato.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
4
- Toss tomatoes, cucumber and salad leaves with a drizzle of oil and the remaining balsamic glaze. Season to taste with salt and pepper.
- Divide the roast potatoes and salad between plates.
- Serve the chicken alongside, drizzling over any hollandaise sauce remaining in the pan.
