Chicken Breast and Brown Butter Veloute

with Parmesan potatoes and crispy broccoli

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

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 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)

  • 12 oz. Fingerling Potatoes
  • 1 Shallot
  • Info
    1 oz. Shaved Parmesan
  • 2 Garlic Cloves
  • 1 Sage Sprig
  • 4 tsp. Chicken Base
  • Info
    1 oz. Butter
  • Info
    ¼ oz. Flour
  • 8 oz. Broccoli Florets
  • 13 oz. Boneless Skinless Chicken Breasts

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
    640
  • Carbohydrates
    47g
  • Fat
    28g
  • Protein
    51g
  • Sodium
    1707mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 2 Baking Sheets
  • 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
  1. 1

    Prepare the Ingredients

    Peel and halve shallot. Slice thinly. Cut broccoli into bite-sized pieces, if necessary. Mince garlic. Coarsely chop sage. If over 2", halve potatoes Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Make the Potatoes

    Place a medium non-stick pan over medium-high heat. Add half the butter (reserve remaining for sauce) 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 ½ cup water and half the chicken base (reserve remaining for sauce) and bring to a simmer, 1-2 minutes. 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 drips. Roast potatoes 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

    Make the Chicken

    Return pan used to cook potatoes to medium heat 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. Reserve pan; no need to wipe clean.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat. Add remaining butter to pan with 1 tsp. olive oil and cook until butter smells nutty, turns golden, and brown flecks appear, 2-3 minutes. Add half the flour and stir vigorously until a thick paste forms and turns light brown. Add ½ 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 sauce and garnishing potatoes with Parmesan. Bon appétit!

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