Protein Swap | Creamy Tarragon-Caper Chicken Breasts
Roasted Brussels Sprouts, Buttered Potatoes & Peas
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
Which came first, the chicken or the cream? Poultry and luscious sauces so easily go together, they deserve equal billing. You’ll cook the chicken breasts until they’re golden and tender, then use the same pan to create a lip-smacking combination of capers, fresh fragrant tarragon and heavy cream. There’s no shortage of veggies for supper, when you’re serving crinkly oven-roasted Brussels sprouts, a scattering of peas and steamy boiled baby potatoes laced with butter and spices.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Baby potatoes
- 300g Brussels sprouts
- 1 Bunch of tarragon
- 150g Green peas
- 10g Capers
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 5g Herby Sidekick spices (thyme, parsley, mustard, salt)
Contains: Milk, Mustard
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
14 g
Sodium
580 mg
Total Carb
63 g
Sugars
10 g
Protein
53 g
Fibre
16 g
Preparation
Boil the potatoes & peas
Preheat the oven to 450°F. Place the potatoes (halve if large) in a medium pot of salted water. Bring to a boil, 14 to 18 min., until tender. Drain and return to the pot. Heat on low and add the peas. Steam, 2 to 4 min. Add 1 tbsp butter (double for 4 portions), ⅓ of the spices and S&P; stir gently.
Roast the Brussels sprouts
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Cook 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. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the pan.
Mise en place
Meanwhile, pick the tarragon leaves off the stems; finely chop the leaves. Roughly chop the capers.
Make the sauce
In the reserved pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Add the capers and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, cream, 3 tbsp water (double for 4 portions) and ⅔ of the tarragon. Cook, stirring frequently, 2 to 3 min., until combined.
Plate your dish
Divide the potatoes, peas and Brussels sprouts between your plates. Top with the chicken and spoon the sauce over. Garnish with the remaining tarragon. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
