Meal Kit
Culinary Collection
Chicken Breast and Garlic Demi Sauce
with cheesy bacon Brussels mash and roasted carrots
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Jimmy Cababa
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 8 oz. Carrot
- 4 oz. Shredded Brussels Sprouts
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2 oz. Shredded Cheddar Cheese
- 1 oz. Crumbled Bacon
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1 oz. Light Cream Cheese
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4 tsp. Chicken Demi-Glace Concentrate
-
⅓ oz. Butter
- 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.
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Nutrition (per serving)
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Calories780
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Carbohydrates54g
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Net Carbs47g
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Fat38g
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Protein57g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
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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 Prepare the Ingredients
Peel, trim, and cut carrot into 1/2" slices on an angle.
Mince garlic.Pat chicken dry, and season both sides with a pinch of pepper. -
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 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 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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