Express
Tarragon Creme Chicken
with pesto mashed potatoes and glazed carrots
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Mashed Potatoes
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Carrot
- 2 oz. Creme Fraiche
- 1 oz. Basil Pesto
- 0.9 oz. Butter
- ½ fl. oz. Honey
- 0.28 oz. Lemon Juice
- 1 tsp. Rotisserie Chicken Seasoning
- 1 tsp. Garlic Salt
- 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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Calories540
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Carbohydrates41g
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Net Carbs36g
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Fat25g
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Protein35g
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Sodium1710mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
- 1 Microwave
- 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 top round steak, pat dry. Steak coloration may vary upon arrival due to packaging processes; steak quality and flavor will not be impacted. Cook until steak reaches desired doneness, or 3-5 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 Ingredients and Make Crema
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Stem and mince tarragon.In a mixing bowl, combine creme fraiche, lemon juice, 1 Tbsp water, 1 tsp. tarragon (to taste), and a pinch of salt. Set aside.Pat chicken dry. Season both sides with rotisserie chicken seasoning, half the garlic salt (reserve remaining for carrots), and a pinch of pepper. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner.While chicken cooks, continue recipe. -
3 Cook the Carrots
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots, butter, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated and carrots are tender, 3-5 minutes. Uncover and stir in honey and remaining garlic salt until carrots are coated, 3-4 minutes.Remove from burner.While carrots cook, continue recipe. -
4 Heat Mashed Potatoes and Finish Dish
Place mashed potatoes in a microwave-safe bowl.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Stir in pesto and 1/4 tsp. salt until combined.Plate dish as pictured on front of card, topping chicken with crema. Bon appétit!
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