Meal Kit
Culinary Collection
Chicken Breast and Brown Butter Veloute
with Parmesan potatoes and roasted broccoli
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
Mamma mia! "Velouté" is one of the five "mother sauces" the French and culinary types are so crazy about. A traditional velouté is a stock (made from the bones of the animal) mixed with a roux, flour, and butter. We hue very close to tradition here, giving you a sauce of chicken base, flour, and butter, to adorn the chicken with, bringing a "velvety" touch to the succulent bird. After making yourself this meal, you'll be able to say you've got one out of five mother sauces down!
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Fingerling Potatoes
- 8 oz. Broccoli Florets
- 1 Shallot
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1 oz. Butter
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1 oz. Grated Parmesan
- 4 tsp. Chicken Broth Concentrate
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¼ oz. Flour
- 1 Sage Sprig
- 2 Garlic Cloves
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) 73275zPJ
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Calories630
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Carbohydrates44g
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Net Carbs36g
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Fat27g
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Protein52g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Oven-Safe Casserole Dish
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 filet mignon, follow same instructions as chicken in Steps 1, and 4, cooking until filets reach minimum internal temperature of 145 degrees, 5-8 minutes per side.
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1 Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Cut broccoli into bite-sized pieces, if necessary.Stem and coarsely chop sage.If over 2" in length, halve potatoes.Mince garlic.Pat chicken breasts dry, and season both sides with a pinch of pepper. -
2 Roast the Potatoes
Place a medium non-stick pan over medium-high heat. Add half the butter (reserve remaining for sauce) to hot pan and let melt, 1-2 minutes.
Add potatoes and stir often until lightly browned, 3-5 minutes.Add shallot and garlic and stir occasionally until softened, 1-2 minutes.Stir in 1/2 cup water and half the chicken base (reserve remaining for sauce) and bring to a simmer. Once simmering, remove from burner. Transfer potato mixture to prepared casserole dish. Wipe pan clean and reserve. If desired, place casserole dish on a baking sheet lined with foil to catch any drips.Roast in hot oven until fork-tender, 25-30 minutes.While potatoes roast, roast broccoli. -
3 Roast the Broccoli
Place broccoli on prepared baking sheet. Toss with 1 tsp. olive oil and a pinch of pepper.
Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.While broccoli roasts, cook chicken. -
4 Cook the Chicken
Return pan used to cook potatoes to 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 from burner. Remove chicken to a plate and keep pan over medium heat. -
5 Make Veloute and Finish Dish
Add remaining butter and 1 tsp. olive oil to hot pan. Cook until butter smells nutty, turns golden, and brown flecks appear, 2-3 minutes.
Add half the flour (the rest is yours to do with as you please) and stir vigorously until a thick, light brown paste forms.Add 1/2 cup water and remaining chicken base and stir to combine. Bring to a simmer. Once simmering, cook until sauce thickens, 1-2 minutes.Remove from burner. Stir in sage.Plate dish as pictured in front of card, topping chicken with brown butter veloute, and garnishing potatoes with Parmesan. Bon appétit!
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