Tarragon Chicken

with Green Beans and Brown Rice

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Instructions

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1 Boil rice

Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and a pinch of salt and cook for 20 min or until tender. Drain once tender.

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2 Prep

Meanwhile, chop the chicken into goujons. Peel and finely chop the shallots. Peel and mince the garlic. Clean and quarter the mushrooms.

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3 Fry

Heat a pan over a medium heat with a drizzle of oil. Add the chicken and fry for 5 min until golden brown. Transfer the chicken to a plate, reserve the pan (the chicken doesn't need to be cooked through at this point). 

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4 Simmer

Return the pan to a medium-low heat with another drizzle of oil. Add the mushroomsshallots and garlic and cook for 4-5 min until soft. Add the soy sauce, cooking cream, water and chicken along with any juices on the plate. Simmer for 5 min. 

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5 Boil green beans

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

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6 Serve

After 5 min, pick the tarragon leaves directly into the creamy chicken sauce. Season with a generous grind of black pepper.  Serve the tarragon chicken over the brown rice with the green beans to the side.

Tips for fussy eaters

Serve with white rice instead of brown rice!

Pro tip

Make sure your brown rice is drained for as long as possible or it will water down the flavours of the entire dish!

Did you know tarragon is also known as estragon?

Cooking Time: 25 min

Cals 604 · Prot 45 · Carbs 70 · Fat 18

Ingredients

Number of people

Chicken breast 300 Grams
Salt 0.5 Tsp
Brown rice 150 Grams
Shallots 0.5 Piece
Garlic cloves 2 Piece
Chestnut mushrooms 250 Grams
Olive oil 1 Tbsp
Soy sauce 20 ML
Cooking cream 100 ML
Water 100 ML
Green beans 150 Grams
Fresh tarragon 15 Grams
Black pepper 0.5 Tsp

Did you know tarragon is also known as estragon?

Cooking Time: 25 min

Cals 604 · Prot 45 · Carbs 70 · Fat 18

Instructions

photo

1 Boil rice

Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and a pinch of salt and cook for 20 min or until tender. Drain once tender.

photo

2 Prep

Meanwhile, chop the chicken into goujons. Peel and finely chop the shallots. Peel and mince the garlic. Clean and quarter the mushrooms.

photo

3 Fry

Heat a pan over a medium heat with a drizzle of oil. Add the chicken and fry for 5 min until golden brown. Transfer the chicken to a plate, reserve the pan (the chicken doesn't need to be cooked through at this point). 

photo

4 Simmer

Return the pan to a medium-low heat with another drizzle of oil. Add the mushroomsshallots and garlic and cook for 4-5 min until soft. Add the soy sauce, cooking cream, water and chicken along with any juices on the plate. Simmer for 5 min. 

photo

5 Boil green beans

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

photo

6 Serve

After 5 min, pick the tarragon leaves directly into the creamy chicken sauce. Season with a generous grind of black pepper.  Serve the tarragon chicken over the brown rice with the green beans to the side.

Tips for fussy eaters

Serve with white rice instead of brown rice!

Pro tip

Make sure your brown rice is drained for as long as possible or it will water down the flavours of the entire dish!

Ingredients

Number of people

Chicken breast 300 Grams
Salt 0.5 Tsp
Brown rice 150 Grams
Shallots 0.5 Piece
Garlic cloves 2 Piece
Chestnut mushrooms 250 Grams
Olive oil 1 Tbsp
Soy sauce 20 ML
Cooking cream 100 ML
Water 100 ML
Green beans 150 Grams
Fresh tarragon 15 Grams
Black pepper 0.5 Tsp
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