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Chicken and Smoked Gouda Mornay
with lemon Brussels sprouts and potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Rachel Post
Your first thought when you saw the word "Mornay" may have been, "that's the actress who was in that Tom Cruise film where he slid around to classic rock?" But no! We'll give you a hint: it's what mac and cheese is made of. That's right, Mornay is simply béchamel sauce with cheese added. And what's a béchamel? Ummm…. (opens French dictionary, frantically looks through)… look, over there, it's Rebecca De Mornay, star of "Risky Business!"
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Red Potatoes
- 8 oz. Shredded Brussels Sprouts
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2 Smoked Gouda Slices
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⅘ oz. Lemon Garlic Butter
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½ oz. Crispy Fried Onions
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¼ oz. Flour
- 0.14 oz. Lemon Juice
- ½ tsp. Garlic Pepper
- 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.
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Nutrition (per serving)
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Calories710
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Carbohydrates52g
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Net Carbs44g
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Fat37g
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Protein50g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
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
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If using sirloin steaks or ribeye, follow same instructions as chicken in Steps 1 and 3, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Halve ribeye to serve.
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1 Prepare the Ingredients
Cut potatoes into 1" chunks. Place potatoes in a microwave-safe bowl. Microwave, 2 minutes.
Potatoes will finish cooking in a later step.Tear cheese into small pieces.Pat chicken dry and season both sides with half the garlic salt (reserve remaining for Brussels sprouts) and 1/4 tsp. pepper. -
2 Roast the Vegetables
Transfer potatoes to prepared baking sheet and toss with 1 Tbsp. olive oil, garlic pepper, and 1/4 tsp. pepper. Massage oil and seasoning into potatoes.
Spread into a single layer. Roast in hot oven until browned and tender, 10-12 minutes.Carefully remove from oven and flip potatoes. Add Brussels sprouts, remaining garlic salt, 1 tsp. olive oil, and a pinch of pepper. Gently stir to combine. Baking sheet will be hot! Use a utensil.Roast again in hot oven until potatoes are fork-tender, 10-12 minutes.Carefully remove from oven. Add butter and lemon juice. Stir to coat evenly.While vegetables roast, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Transfer chicken to a plate and tent with foil.Wipe pan clean and reserve. -
4 Make Cheese Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add 1/2 cup water and flour to hot pan. Whisk or stir vigorously to combine. Bring to a simmer.
Once simmering, stir in cheese, a few pieces at a time, until melted and thoroughly combined, 3-5 minutes.If too thick, add additional water, 1 tsp. at time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and crispy onions. Bon appétit!
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