Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 11 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the simmer time for chicken strips of this size
- Confirm how many beans need crushing to thicken 250 ml of stock
- Photograph the finished dish
- Time
- About 30 min
- estimated
- Serves
- 2
- see below
- Energy
- 375 kcal
- per serving
- Protein
- 43 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains milk. Check the labels on packaged ingredients:
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Warm the oil in a wide frying pan or shallow casserole over medium heat. Add the leek and cook, stirring, for about 5 minutes, until soft but not coloured.
Add the chicken and cook for about 2 minutes, turning, until the outside is no longer pink. It is not cooked yet; it finishes in the sauce.
Add the beans and stock and bring to a gentle simmer. Cover and cook for 8 to 10 minutes, until the chicken is cooked through.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Crush a few spoonfuls of the beans against the side of the pan with a fork and stir them back in. If the sauce is still thin, simmer uncovered for a minute or two.
Take the pan off the heat and wait until it stops bubbling. Stir in the yoghurt and tarragon, then divide between two bowls.
The useful detail
Add the yoghurt off the heat. Stirred into a simmering sauce, its proteins tighten and the sauce splits into curds and liquid; a few seconds' wait prevents it.
Make it work for you
One serving is Half the pan: 140 g of chicken (raw weight) with beans and sauce. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cooked green or brown lentils instead of the beans
Earthier, and they will not crush into the sauce in the same way, so it stays thinner.
Per serving: about the same energy, about 2 g more protein, about the same fat.
Fat-free Greek yoghurt instead of 2%
Slightly more likely to split, so be sure the sauce has stopped bubbling first.
Per serving: about 5 kcal less, about the same protein, about the same fat.
Dried tarragon
Use ½ teaspoon and add it with the stock rather than at the end, so it has time to soften. Nutrition is not materially affected.
Reduced-salt stock
Tastes the same once the tarragon is in. It lowers the sodium, which is not recalculated here; the figure below uses standard ready-to-serve stock.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A lean main course. The chicken carries most of the protein and the beans add fibre. There is no starch on the plate, so bread or potatoes are an addition you may want.
| Energy | 375 kcal |
|---|---|
| Protein | 43 g |
| Fat | 9 g |
| of which saturates | 2 g |
| Carbohydrate | 28 g |
| of which sugars | 3 g |
| Fibre | 6 g |
| Sodium | 910 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| leek | 80 g | FDC 169246Leeks, (bulb and lower leaf-portion), raw | 49 kcal | 1.2 g |
| chicken breast | 280 g | FDC 171077Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw | 336 kcal | 63.0 g |
| cannellini beans | 200 g | FDC 175204Beans, white, mature seeds, canned | 228 kcal | 14.5 g |
| chicken stock | 265 g | FDC 174536Soup, chicken broth, ready-to-serve | 16 kcal | 1.7 g |
| Greek yoghurt | 50 g | FDC 170903Yogurt, Greek, plain, lowfat | 37 kcal | 5.0 g |
| fresh tarragon | 5 g | Not calculatedFoodData Central has no record for fresh tarragon. The fresh herbs it does record, parsley at 36 kcal and dill at 43 kcal per 100 g, put 5 g at about 2 kcal. | · | · |
| Whole recipe | Divided by 2 | 746 kcal | 85.4 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 3 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days.
- In the freezer
- Freezes for 4 to 6 months for best quality. The yoghurt may separate a little when thawed; stirring brings it back.
- Reheating
- Reheat gently, stirring, until it reaches 74°C / 165°F, steaming hot throughout. Add a splash of water if the sauce has thickened.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety and FoodSafety.gov, Safe Minimum Internal Temperatures. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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