Photo: Lily Banse
Saucy chicken & vegetables
7 ingredients
30 min
Serves 2
openrecipes
Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce
Estimated Nutrition (whole recipe, rough)
684
Calories
43g
Protein
32g
Fat
59g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Broad Bean | not in our table | 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
- 2 chicken breasts , skin on
- 1 tbsp olive oil
- 200g new potatoes , thinly sliced
- 500ml chicken stock
- 200g pack of mixed spring vegetables (broccoli, peas, broad beans and sliced courgette)
- 2 tbsp crème fraîche
- handful tarragon leaves, roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes