Meal Kit

Chicken with Tarragon Cream Sauce

with crispy Brussels sprouts and garlic mashed potatoes

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • Info
    4 oz. Light Cream
  • 8 oz. Brussels Sprouts
  • 1 Shallot
  • 1 Tarragon Sprig
  • 2 Russet Potatoes
  • 2 Garlic Clove
  • 16 oz. Bone-in Skin-On Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1


    Cut potatoes and place in pot with water Chop garlic and place in with potatoes Quarter brussels sprouts Finely chop shallots Chop tarragon

  2. 2

    Roast Brussels and Chicken

    In a mixing bowl, toss brussels with 1 tsp olive oil, ¼ tsp salt and 1/8 tsp pepper. Place on a baking sheet with foil.

    Season chicken with ¼ tsp salt and 1/8tsp pepper. Saute in a medium pan for 2-3 minutes on each side. Transfer to baking sheet with the brussels. Roast for 24-28 minutes, rotating pan halfway through.

  3. 3

    Cook Potatoes

    Halfway through cooking the chicken, place potatoes on the stovetop and cook until tender. Remove from heat and strain, saving 1 cup of cooking liquid.

    Mash potatoes with ½ tsp salt, 1/8 tsp pepper, and 2oz of cream. Add cooking liquid if necessary.

  4. 4

    Make Sauce

    With 5 minutes left on the chicken timer, in the same pan as the chicken, saute shallots in 1 tsp of olive oil. Add demi glace and heat through. Add the remaining 2oz of cream and heat through. Remove from the heat and stir in tarragon.

  5. 5


    Spoon sauce over the chicken and serve with potatoes and brussels sprouts

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