Culinary Collection

Chicken Breast and Garlic Demi Sauce

with cheesy bacon Brussels mash and roasted carrots

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

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

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 oz. Crumbled Bacon
  • 8 oz. Carrot
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • Info
    2 oz. Shredded Cheddar Cheese
  • 4 oz. Shredded Brussels Sprouts
  • Info
    ⅓ oz. Butter
  • 2 Garlic Cloves
  • Info
    1 oz. Light Cream Cheese
  • 12 oz. Yukon Potatoes

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

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

    Start the Potatoes

    Quarter 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.

  2. 2

    Prepare the Ingredients

    Peel, trim, and cut carrot into ½" slices on an angle. Mince garlic. Pat chicken dry, and season both sides with a pinch of pepper.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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