Chicken in Creamy Tarragon Sauce
with Roasted Potatoes and Spring Onion Peas
This Chicken in Creamy Tarragon Sauce is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Garlic Clove
1
Spring Onion
2
British Chicken Breasts
½
Tarragon
75
Creme Fraiche
(Contains Milk)
10
Chicken Stock Paste
120
Peas
Not included in your delivery
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
Sandwich each chicken breast between two pieces of baking paper or cling film.
Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
Once the pan is hot, lay in the chicken. Cook until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pick the tarragon leaves from their stalks and finely chop (discard the stalks).
Once the chicken is cooked, lower the heat to medium and add the garlic. Cook for 1 min.
Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount), then bring to a simmer and bubble gently until the sauce has thickened, 2-4 mins.
Remove from the heat, then stir through the tarragon.
While the sauce simmers, heat a drizzle of oil in a small saucepan on medium-high heat.
Once hot, add the spring onion and cook for 1-2 mins.
Add the peas and stir-fry until piping hot, 2-3 mins. Season with salt and pepper.
When everything's ready, thinly slice the chicken widthways and transfer to your plates.
Reheat the tarragon sauce if necessary and add a splash of water if it's a little thick, then spoon over the chicken.
Serve the roasted potatoes and spring onion peas alongside.
Enjoy!
