Carb-Wise: Chicken Breasts with Tarragon Sauce
Roasted Radishes & Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
A sleeper hit among herbs, tarragon doesn’t have as high a public profile as basil, thyme or sage. Nonetheless, we love its distinctive, bittersweet notes of anise, which shine through in this sensuous sans-carbs dish. Toss Brussels sprouts and radishes in lemony seasonings and put them in the oven to roast. Sear the chicken breasts to their juicy best, ready for a succulent sauce that stirs together Dijon mustard with cream, demi-glace and freshly chopped tarragon leaves. A star is born!
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Brussels sprouts
- 200g Radishes
- 1 Shallot (or onion)
- 1 Bunch of tarragon
- 15ml Dijon mustard
- 30ml Vegetable demi-glace
- 30ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
13 g
Sodium
860 mg
Total Carb
26 g
Sugars
8 g
Protein
46 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. Quarter the radishes. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
Roast the vegetables
On a lined sheet pan, toss the radishes with a drizzle of oil, ¼ of the spices and S&P. Roast, 4 to 6 min., until partially cooked. Remove from the oven and add the Brussels sprouts, a drizzle of oil, ⅓ of the remaining spices and S&P; toss well. Roast, stirring halfway, 10 to 12 min., until the vegetables are golden brown and tender.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 6 to 8 min. on one side, until partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Make the sauce & finish the chicken
Pick the tarragon leaves off the stems; finely chop the leaves. Halve, peel and thinly slice the shallot. In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium-high. Add the shallot and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Reduce the heat to medium and add the cream, demi-glace, mustard, ⅔ of the tarragon and ¼ cup water (double for 4 portions); stir well. Return the chicken and cook, partially covered, 6 to 8 min., until the sauce has thickened and the chicken* is cooked through.
Plate your dish
Divide the chicken (slice beforehand if desired) and vegetables between your plates. Spoon the sauce over the chicken. Garnish with the remaining tarragon. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
