French Tarragon Chicken with Potato Wedges

Prep Time 25-30 min. | Medium
Thaw in refrigerator.

1. Preheat oven to 425°F. Spray foil-lined baking sheet with nonstick cooking
   spray.
2. Place potatoes in an even layer on baking sheet. Bake 18-20 min. until potatoes are golden and crisp.
3. Meanwhile, remove chicken from bag, pat dry.
4. In medium saute pan over med. high heat, add 1 Tbsp. olive oil and brown chicken on each side 3-4 min.
5. Pour tarragon sauce over chicken and bring to boil. Cover and simmer on low 8-10 min. (internal temp. 165°F).
6. Serve chicken breasts over potato wedges and top with sauce.

Prep Time 25-30 min. | Large
Thaw in refrigerator.

1. Preheat oven to 425°F. Spray foil-lined baking sheet with nonstick cooking
   spray.
2. Place potatoes in an even layer on baking sheet. Bake 18-20 min. until potatoes are golden and crisp.
3. Meanwhile, remove chicken from bag, pat dry.
4. In large saute pan over med. high heat, add 2 Tbsp. of olive oil and brown chicken on each side 3-4 min.
5. Pour tarragon sauce over chicken and bring to boil. Cover and simmer on low 8-10 min. (internal temp. 165°F).
6. Serve chicken breasts over potato wedges and top with sauce.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.