Spiced Chicken Breasts with Tarragon Butter
Roasted Butternut Squash & Brussels Sprouts
Cooking time
35 minutes
Servings
2/4
Calories
540 /serving
Beurre composé, a classic French cuisine enhanced butter, is a cinch to prepare and a great way to add an elegant touch to your meal! Tonight, we’re combining tarragon, lemon, shallots and Dijon mustard to our butter and serving it atop golden pan-seared chicken breasts. Watch the butter melt, as it create a flavour-infused sauce for the juicy poultry, served alongside a generous portion of roasted butternut squash and Brussels sprouts. Bet on this winning meal!
We will send you:
- 2 Chicken breasts
- 1 Shallot (or onion)
- 1 Lemon
- 1 Butternut squash
- 170g Brussels sprouts
- 1 Bunch of tarragon
- 15ml Dijon mustard
- 7.5g Roasted vegetable spice blend (dried vegetables (garlic, carrots, onion, red bell pepper), salt, spices (including mustard), sugar, sunflower oil)
You will need:
Medium pan
Zester
Peeler
Sheet pan
Olive oil
2(4) tbsp Butter
Salt & pepper
Parchment paper
Total Fat
25 g
Saturated Fat
10 g
Sodium
650 mg
Total Carb
38 g
Sugars
15 g
Protein
45 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to 450°F. Place 2 tbsp of butter (double for 4 portions) in a bowl and leave at room temperature to soften. Zest and juice the lemon. Peel the butternut squash, cut in half lengthwise and discard the stem and seeds; medium dice the squash. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise (or quarter if large). Peel, halve and mince the shallot. Pick the tarragon leaves off the stems; roughly chop the leaves.
Roast the vegetables
On a lined sheet pan, toss the squash and Brussels sprouts with a drizzle of olive oil; season with the spice blend and S&P. Arrange in a single, even layer and roast, turning halfway through, 20 to 24 minutes, until browned and tender when pierced with a fork. Transfer to a serving dish and set aside in a warm spot.
Cook the chicken
While the vegetables roast, in a medium pan, heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Add the chicken to the pan and cook, partially covered, 7 to 10 minutes per side or until cooked through.
Prepare the tarragon butter
While the chicken cooks, in a small bowl, combine the butter, Dijon mustard, tarragon, as much of the lemon zest and lemon juice as you’d like and as much of the shallot as you’d like; season with S&P to taste.
Plate your dish
Divide the chicken and roasted vegetables between your plates. Top the chicken with a spoonful of the tarragon butter. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
