Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk, Soy
Love cream sauces? So do we. We love cream sauces even more with a tasty bit of onion in there. In fact, we love this sauce so much we'd marry it if it was the same religion. Instead, we'll put it on a succulent chicken breast, turning every bite into rich, decadent delight. Love this meal? So do we.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Brussels Sprouts
- 1 oz. Caramelized Onions
- 2 Green Onions
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) VPrGrbqR
You Will Need
- Olive Oil
- 2 Medium Non-Stick Pans
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
If using ribeye, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.While chicken cooks, prepare ingredients.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Coarsely chop halves.Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cook the Brussels Sprouts
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add Brussels sprouts, white portions of green onions, and garlic salt to hot pan. Stir occasionally until green onions begin to soften, 1-2 minutes.Add 1/4 cup water. Cover, and cook undisturbed until Brussels sprouts are tender, 5-7 minutes.Remove from burner and stir in lemon garlic butter until combined.While Brussels sprouts cook, make sauce.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add 1/4 cup water, softened cream cheese, caramelized onions, and a pinch of salt and pepper to hot pan. Bring to a simmer.Once simmering, stir until smooth and slightly thickened, 1-2 minutes.Remove from burner and stir in plain butter until combined.Plate dish as pictured on front of card, topping chicken with sauce and green portions of green onions and Brussels sprouts with almonds and Parmesan. Bon appétit!
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