Mustard-Tarragon Chicken in Potato Nests
Tender broiled chicken breasts resting on a bed of shredded potatoes and doused with tangy mustard-tarragon sauce.
Serving size: 4 oz. potatoes, 3 oz. chicken, 4 oz. sauce
Instructions
| Ingredient |
Quantity |
Instructions |
| Redi-Shred® Hashbrown Potatoes |
3/4 carton
|
Mix first 2 ingredients. Cover with hot tap water (140 to 150 F). Let stand 20 minutes; drain. |
| Onion, dehydrated |
4 oz.
|
|
| Vegetable oil |
|
Just before serving, lightly brush griddle with oil. Cook 1/2 cup potato mixture (per serving) about 2 to 3 minutes or until golden brown. |
| Chicken stock, low sodium |
3 qt.
|
Reserve 2 cups stock. Heat remaining stock in 1 1/2-gallon stockpot. |
| Cornstarch |
1 3/4 cup
|
Blend next 5 ingredients with reserved cold chicken stock. Gradually stir into hot stock. Cook and stir until thickened. |
| Dry mustard |
1/4 cup
|
|
| Sugar |
2 tbsp.
|
|
| Tarragon leaves, dried |
1 tbsp.
|
|
| Pepper |
3/4 tsp.
|
|
| White vinegar |
1/2 cup
|
Stir in next 2 ingredients until blended. Keep warm on low heat until ready to serve. |
| Butter |
1/4 cup
|
|
| Chicken breast, boneless, skinless, 3-oz portions |
9 1/2 lb.
|
Place chicken breasts on broiler pan. Place pan 7 inches below source of heat. Cook chicken approximately 10 minutes on each side. |
|
|
To serve, place about 4 ounces Potato Nests on each serving plate. Top with one portion chicken and 4 ounces Mustard-Tarragon Sauce. |
Nutritional Information Per Serving
| Calories — 256 |
Protein — 28.3 g |
Fat — 5.6 g |
| Carbs — 21.1 g |
Iron — 1.3 mg |
Sodium — 95 mg |
| Potassium — 674 mg |
Zinc — 1.08 mg |
Vitamin A — 64 IU |
| Riboflavin — 0.12 mg |
Niacin — 11.6 mg |
Calcium — 32 mg |
| Cholesterol — 75 mg |
Vitamin B6 — 710 mcg |
Vitamin B12 — 0.29 mcg |
| Thiamine — 0.06 mg |
Phosphorus — 231 mg |
Folic Acid — 3 mcg |
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