Photo: Lily Banse
Parchment-Baked Chicken with New Potatoes, Peas and Tarragon
10 ingredients
Serves 4.
openrecipes
Tarragon lends its sweet anise notes to the buttery juices of mild-tasting chicken breasts baked in parchment paper. Spring’s fresh English peas and newly harvested potatoes add substance and bright color to this simple, light and fresh dish.
Estimated Nutrition (whole recipe, rough)
533
Calories
40g
Protein
16g
Fat
53g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless, skinless chicken breast halves, each about 6 oz.
- 1 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 2 tsp. Dijon mustard
- 2 tsp. minced fresh tarragon
- 1 tsp. minced shallot
- 4 new potatoes, cut into 1/4-inch rounds
- 3/4 lb. English peas in their pods, shelled
- 4 Tbs. dry white wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes