Meal Kit

Culinary Collection

Chicken Breast and Brown Butter Veloute

with Parmesan potatoes and roasted broccoli

Prep & Cook Time: 50-60 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

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
  • Info
    1 oz. Butter
  • Info
    1 oz. Grated Parmesan
  • 4 tsp. Chicken Broth Concentrate
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • 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.

  1. 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. 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. 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. 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. 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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