with cheesy bacon Brussels mash and roasted carrots
Prep & Cook Time:40-50 min.
Cook Within:5 days
Spice Level:Not Spicy
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You Will Need
Medium Non-Stick Pan
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
Start the Potatoes
Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 15-18 minutes.
Reserve 1 cup potato cooking water. Drain potatoes in a colander and return to pot.
Add cream cheese, butter, cheddar cheese, 2 Tbsp. reserved potato cooking water, and a pinch of salt and pepper to pot. Mash until slightly chunky. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.
While potatoes boil, prepare ingredients.
Prepare the Ingredients
Peel, trim, and cut carrot into ½" slices on an angle.
Pat chicken dry, and season both sides with a pinch of pepper.
Roast the Carrots and Chicken
Place carrot on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on one half of baking sheet and roast in hot oven until starting to brown, 5-7 minutes.
While carrot cooks, heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned on one side, 4-5 minutes.
Transfer chicken, seared side up, to empty space on baking sheet. Reserve pan; no need to wipe clean.
Roast until carrots are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken and carrot roast, cook Brussels sprouts.
Cook Brussels Sprouts and Finish Potatoes
Return pan used to cook chicken to medium-high heat. Add 2 tsp. olive oil, Brussels sprouts, and bacon to hot pan. Stir occasionally until Brussels sprouts are lightly browned and tender, 6-7 minutes.
Transfer Brussels sprouts-bacon mixture to pot with potatoes. Stir to combine. Cover and set aside.
Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook Brussels sprouts to medium heat and add 1 tsp. olive oil and garlic to hot pan. Stir constantly until fragrant, 30-60 seconds.
Add demi-glace and 2 Tbsp. water. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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