Meal Kit
Culinary Collection
Tarragon Cream Chicken
with Brussels sprouts and carrots
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Walnuts), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
In Your Box (serves 2)
- 12 oz. Chicken Breast
- 8 oz. Carrot
- 6 oz. Brussels Sprouts
- 1 oz. Goat Cheese
- 1 oz. Creme Fraiche
- 1 oz. Spring Mix
- 1 oz. Leeks
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Walnut Halves
- ½ oz. Balsamic Vinaigrette
- 6 Chive Sprigs
- 1 Tarragon Sprig
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.
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Nutrition (per serving)
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Calories570
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Carbohydrates26g
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Net Carbs18g
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Fat33g
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Protein44g
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Sodium1650mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
- 1 Microwave
- 1 Plate
- 1 Peeler
Before You Cook
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Trim stems off Brussels sprouts and halve vertically. (Quarter if larger than a ping-pong ball.)Stem and mince tarragon.Mince chives.Chop walnuts into small pieces.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, carrot, Brussels sprouts, and a pinch of salt and pepper. Stir often until lightly browned, 4-6 minutes.Add 1/3 cup water and cover. Cook until water is mostly evaporated and vegetables are tender, 4-5 minutes.Uncover and add 1 tsp. olive oil, leeks, and 1/4 tsp. salt. Stir occasionally until tender and browned, 6-8 minutes.Remove from burner and stir in half the butter (reserve remaining for sauce) until melted.While vegetables cook, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. -
4 Make the Sauce
Place remaining butter in a microwave-safe bowl. Microwave until melted, 20-30 seconds.
Remove from microwave. Add creme fraiche, tarragon, half the chives (reserve remaining for garnish), 1 Tbsp. water, and a pinch of salt. Stir until completely combined. -
5 Toss Salad and Finish Dish
In a mixing bowl, combine spring mix and vinaigrette (to taste). Top with half the goat cheese (reserve remaining for garnish; crumbling if needed) and walnuts.
Plate dish as pictured on front of card, garnishing vegetables with remaining goat cheese (crumbling if needed) and remaining chives. Spoon sauce over chicken. Bon appétit!
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