Nick’s Pick | Keto: Chicken with Tarragon-Dijon Sauce
String Bean Amandine
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Let’s talk about sauce, baby! Let’s talk about you and me, and all the good things that are keto-friendly. Protein gets a prime place in this vibrant meal, showcasing chicken breasts cooked to a juicy state on the stovetop. Toasted almonds also make a contribution, topping string beans with a crackling finish. Freshly chopped tarragon, luscious cream and piquant Dijon mustard are the stuff of a supreme pan sauce, beautifully built with butter.
We will send you:
- 2 Chicken breasts
- 400g String beans
- 1 Bunch of tarragon
- 15ml Dijon mustard
- 25g Almonds
- 12g Chicken demi-glace
- 45ml Heavy cream
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds, Milk, Mustard, Sulphites
You will need:
Medium pot
Medium pan
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
11 g
Sodium
1090 mg
Total Carb
21 g
Sugars
8 g
Protein
47 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the stem ends of the string beans. Pick the tarragon leaves off the stems; finely chop the leaves.
Toast the almonds
Heat a medium, dry pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with ⅔ of the spices. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Make the string bean amandine
Meanwhile, add the string beans to the pot of boiling water and boil, 2 to 3 min., until bright green. Drain and transfer to a large bowl. Add the almonds, a drizzle of oil, the remaining spices and S&P; toss well.
Make the sauce & coat the chicken
Heat the reserved pan on medium. Add the mustard, cream, demi-glace, tarragon and ¼ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until slightly thickened. Off the heat, add 1 tbsp butter (double for 4 portions); stir well. Return the chicken; toss well.
Plate your dish
Divide the string bean amandine between your plates. Top with the chicken (slice beforehand if desired). Spoon the sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
