with roasted rosemary carrots and butternut squash
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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Before You Cook
Prepare The Ingredients
Peel, trim, and cut carrot into ½" slices on an angle. (Time: 1:41)
Peel and mince shallot. (Time: 1:22)
Stem and mince rosemary.
Mince garlic. (Time: :45)
Roast The Vegetables
"Place carrot slices and squash on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp of salt and a pinch of pepper.
Spread into a single layer and roast until fork-tender, 18-20 minutes."
Halfway through the baking time, remove vegetables from oven and sprinkle with rosemary and garlic. Return pan to oven and continue baking.
While the vegetables cook, prepare the chicken.
Cook The Chicken
Pat chicken breasts dry, and season with a pinch of salt and pepper and pot roast seasoning.
"Place a medium pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan, skin side down, and sear undisturbed until golden brown, 2-3 minutes.
Flip, and cook until golden brown, 2-3 minutes.
Transfer to prepared baking sheet with the vegetables, skin side up. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes."
Reserve pan; no need to wipe clean.
Make The Sauce
In the same pan, add 1 tsp olive oil. Cook garlic for 1 minute. Add red cooking wine and bring to a boil. Add chicken demi glace and cook 1 minute. Remove from heat and stir in butter.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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