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EMERIL LAGASSE’S HERBY DIJON CHICKEN BREASTS for EAT (RED) SAVE LIVES! 

With Zucchini and Red Potatoes

PREP: 10 MIN

TOTAL: 35 MIN

CALORIES: 540

TOOLS: Medium Pot, Strainer, Small Bowl, 2 Large Pan

INGREDIENTS(2 Person/4 Person): Red Potatoes(10oz/20oz), Garlic(2 cloves/4 cloves), Lemon(1/2), Parsley(¼ oz/¼ oz), White Pepper(Pinch/Pinch), Dijon Mustard(1 tsp/2 tsp), Shallot(1/2), Zucchini(1/2), Tarragon(¼ oz/¼ oz), Chicken Breasts(12 oz/24 oz, Chicken Stock Concentrate(1/1), Sour Cream(4 TBSP/6 TBSP), Olive Oil(2 TBSP/4 TBSP)

STEPS:

ONE: BOIL POTATOES

Wash and dry all produce. Halve potatoes, then place in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil, then lower heat and reduce to a simmer. Cook until just tender, about 6 minutes. Drain.

TWO: PREP

Meanwhile, peel, halve, and finely chop shallot until you have 1 TBSP. Chop tarragon and parsley until you have 1 TBSP of each. Halve zucchini lengthwise, then slice crosswise into 1½-inch-long pieces. Using the back of a chef’s knife, smash garlic, then cut each clove in half. Halve lemon, then squeeze 1 TBSP juice into a small bowl.

 THREE: COOK CHICKEN

Heat 1 TBSP olive oil in a large pan over medium-high heat. Season  chicken all over with salt

and pepper. Add to pan and sear until browned, 4 minutes per side.

FOUR: COOK VEGGIES

Heat 1 TBSP olive oil in another large pan over medium-high heat. Add potatoes cut-side down,

along with garlic. Increase heat to medium-high and cook until potatoes start to brown, about 2

minutes. Add zucchini and cook, tossing, until lightly browned and tender, about 6 minutes.

Season with salt and pepper. Remove pan from heat and stir in half the tarragon and parsley.

FIVE: MAKE SAUCE

Stir shallot, stock concentrate, reserved lemon juice, and ½ cup water into pan with chicken.

Let cook until chicken is no longer pink in center, about 4 minutes longer. Transfer chicken to a

plate, keeping sauce in pan. Whisk in 1 tsp mustard(we sent more), then bring mixture to a boil.

Lower heat to medium and let simmer until reduced to a saucy consistency, 2-3 minutes.

SIX: FINISH AND PLATE

Once sauce has reduced, stir in remaining tarragon and parsley. Remove pan from heat. Stir in

sour cream. Divide potatoes, zucchini, and chicken between plates.  Spoon sauce over chicken

and serve.

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