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
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!
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.
You Will Need
Medium Non-Stick Pan
Small Oven-Safe Casserole Dish
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 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.
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.
Pat chicken breasts dry, and season both sides with a pinch of pepper.
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 ½ 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.
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.
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.
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 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 brown butter veloute, and garnishing potatoes with Parmesan. Bon appétit!
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